Spinach Salad with Dried Cherries

Everyday Food, 2005
Makes 4 servings
    4 teaspoons red wine vinegar                                   
    1 tablespoon dijon style mustard                               
    2 tablespoons olive oil                                        
    Salt and pepper                                                
    8 ounces baby spinach                                          
    1/2 cup thin slice red onions                                  
    1/2 cup dried cherries                                         
    1/4 cup raw shelled pumpkin seeds toasted  
                    
PREP TIME 10 MINUTES/TOTAL TIME 10 MINUTES

To toast the pumpkin seeds, spread in a single layer in a pie plate; bake in a 350-degree oven until pulled and brown, about ten minutes.

In a large bowl, whisk together vinegar, mustard, and oil until combined and thickened; season with salt and pepper.

Add spinach, onion, and cherries; toss to combine. Serve immediately, topped with pumpkin seeds.

MXF