Spinach Salad with Balsamic Vinaigrette
This recipe is from my good friend and good cook, Rosa Davis, and I’ve made this salad countless times. It’s great with soup, I really like it with my Hot Chicken Salad Casserole, and I’ve used it many times when serving a large crowd. The dressing is so simple to have so much flavor, but you must use balsamic vinegar.
Dressing:
- 1 package (0.7 oz) Good Seasons Italian Salad Dressing Mix
- ¼ cup balsamic vinegar
- ½ cup canola oil
- 3 tablespoons water
Combine all ingredients, mix well, and store in the refrigerator until ready to use.
Salad:
- 1 bag fresh baby spinach
- ½ cup crumbled blue cheese
- 1/3 cup toasted pecan pieces
Assemble salad ingredients and toss with the dressing just before serving.
Note: To toast pecans preheat oven to 350 degrees. Place pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes.