MEXICAN-INSPIRED SALAD AND SWEET VINAIGRETTE

Yields 2 to 4 servings
This salad is one of my absolute favorites, and it’s fair to say that it inspired me to jump on the salad bandwagon. I had a similar one at a restaurant in my hometown of Sacramento. Right after we paid the check, I raced home and immediately went to the kitchen to attempt to re-create it. If mangoes are in season, I highly recommend adding them. They bring an extra juicy, summertime flavor that complements the veggies well.
For the Salad:
3 cups chopped spinach
½ cup cilantro leaves
⅓ cup diced red onion
⅓ cup chopped raw pecans or walnuts
⅓ cup dried cranberries or raisins
For the Dressing:
2 tablespoons balsamic vinegar
½–1 tablespoon maple syrup or agave (depending on your sweetness preference)
1 tablespoon olive oil
Optional Additions:
1 fresh mango, diced, added in step 1
Directions:
1.In a large bowl, combine the spinach, cilantro, onion, pecans (or walnuts), and dried cranberries (or raisins).
2.In a separate small bowl, whisk together the balsamic vinegar, maple syrup (or agave), and olive oil.
3.Pour the dressing over the salad and toss together to thoroughly coat.