Spinach Cranberry Salad

Salad Mix
6 cups (10 oz) spinach leaves
1 can (11 oz) mandarin orange segments, drained
1/2 cup dried cranberries
1/3 cup red onion thinly sliced
Mix ingredients in a large salad bowl. Add vinaigrette and pecans before serving.

Toasted Pecans
1/2 cup pecan halves (2 oz)
2 T sugar
Heat in nonstick skillet over medium heat about 5 minutes, stirring constantly, until sugar begins to caramelize. Transfer to waxed paper. Let cool; break apart. Sprinkle over salad.

Cranberry Vinaigrette
1/3 c olive oil
3 T cranberry-flavored/white wine vinegar
2 T sugar
1 t Dijon Mustard
1/4 t salt
Shake ingredients in tightly cover container. Toss dressing with salad ingredients.