Spinach Arugula Salad

Delicious!  A perfect accompaniment to any main dish or a nice light supper by itself.  I will be keeping this recipe close in my kitchen!  Makes a large salad, so you may want to half the ingredients if you have a small family.

Ingredients:

3/4 cup dried cranberries

1 1/2 cup hot water

3 Tbsp fresh orange juice (I used squeezed juice from an orange)

1 1/2 Tbsp cider vinegar

1 1/2 tsp dijon mustard

6 Tbsp canola oil

3 Tbsp fresh flat-leaf parsley, chopped

Salt and Pepper to taste

10 oz Arugula/Spinach combination (you could also use any baby green salad mixture)

1 1/4 cups pecan halves, toasted if you like

Directions:

Put the dried cranberries in a small bowl and pour the hot water over them.  Let them steep for 10 minutes, then drain.

In another small bowl, whisk together the orange juice, vinegar, and mustard.  Slowly whisk in the oil.  Fold in the cranberries and parsley.  Season with salt and pepper.

Put the arugula in a large serving bowl.  Scatter the pecans over the top. Drizzle with the cranberry vinaigrette and serve immediately.  

Recipe adapted from: http://www.williams-sonoma.com/recipe/arugula-salad-goat-cheese-toasted-pecans-cranberry-vinaigrette.html?cm_src=RECIPESEARCH

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