Spinach, Raspberry, And Toasted Pecan Salad - cooking recipe

Ingredients

Salad
6 ounces Baby Spinach
1 whole avocado, chopped
5 -6 green onions, finely chopped
1 cup fresh raspberry
1/2 cup chopped pecans
Dressing
3 tablespoons raspberry preserves
1 teaspoon balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil

Preparation

Place pecans on baking sheet and toast in oven at 400 degrees for about 5 minutes.
Mix together dressing ingredients in small glass or bowl and wisk quickly until well blended.
Layer salad: spinach, avocado, green onions, raspberries, toasted pecans.
Top with dressing and serve immediately.