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.