Pepper Jelly Spinach Salad

This is my version of the Zea's Pepper Jelly Spinach Salad.  I added the candied pecans, and I think I hit it "Out of the park".  You try it!  What do you think?

Ingredients:

• ½ lb. of fresh spinach
• 10 kalamata olives, halved
• ¼ C. sun-dried tomatoes, chopped in slivers
• ¼ C. candied pecans
• ¼ C. golden raisins
• ½ C. blue cheese, crumbled
• ½ C. pepper jelly vinaigrette

Directions:

1. Toss all the ingredients together with the pepper jelly vinaigrette 

Tips and Tricks:

• I make the candied pecans the day before I make the salad.
• I toss the salad with the dressing about 15 minutes before it is served.  The spinach leaves start to wilt a bit with the dressing (that’s the way I like it).
• Adding a roasted or grilled chicken breast to this salad is excellent.