Autumn Spinach Salad
1 package (6 ounces) fresh baby spinach
1 medium pear, sliced
1 celery rib, chopped
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
VINAIGRETTE:
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash hot pepper sauce
In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.
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