Ingredients
1 package (6 ounces) fresh baby spinach1/2 to 3/4 cup chopped pecans, toasted1/2 to 3/4 cup dried cranberries1/3 cup olive oil3 tablespoons sugar2 tablespoons balsamic vinegar1 tablespoon sour cream1/2 teaspoon Dijon mustard
Preparation
In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.
