Cranberry Spinach Salad- compliments of Linda Williams

Dressing:
 1 c vegetable oil
 3/4 c sugar
 1/2 c red wine vinegar
 2 garlic cloves
 1/2 tsp salt
 1/2 tsp paprika

Salad:
 4 oz pecans
 1 bag Italian lettuce
 1 bag baby spinach
 1 small bag cran-raisins
 Cinnamon

- Chop pecans and sprinkle with cinnamon
- Toast at 200 for 10 minutes
- Toss salad, pecans, cran-raisins and dressing
(you will have extra dressing left over )