Wilted Spinach Salad

Serves 6. This recipe is from “Cooking up a Legacy of Faith” by St. John’s Rosary Altar Society. The recipe was submitted by Mary Barichivich.

8 cups spinach leaves, washed, dried and long stems removed

½ cup pecans, toasted and coarsely chopped

4 ounces feta cheese

½ cup sweetened dried cranberries

2 tablespoons sherry vinegar

Pinch of salt and pepper

6 tablespoons olive oil

1 small onion, chopped

Crackers of your choice

1. Have all ingredients measured and ready so that the salad can be quickly put together once you begin sautéing the onion.

2. In large salad bowl, combine spinach, toasted pecans, feta cheese, dried cranberries, sherry vinegar, salt and pepper. Toss gently.

3. In small skillet, add olive oil and onion. Sauté until onion is tender.

4. Place spinach salad on salad plates. Drizzle hot olive oil and onion on top of each salad.

5. Serve with crackers.