Spinach Pecan Salad

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Start with the Raspberry Vinaigrette Dressing.
Combine all the following ingredients in a food processor:
1/2 C. Raspberry Coffee Syrup (Torani tm)
1 C. Apple cider Vinegar
1 C. Vegetable oil
1/2 C. Lite Corn Syrup
1 T. Dijon Mustard
1 T. Fresh Thyme, diced
2 t. salt
Mix in the processor until the dressing thickens and is well blended.

To assemble the salad, layer in a large mixing bowl:
3 C. Fresh baby spinach leaves
1/4 C. Roasted Pecans
1/4 C. Shredded Parmesan Cheese
2 ounces Raspberry Vinaigrette dressing
Toss the salad well coating all the leaves with the dressing. Place in serving bowl and serve.
This is a great salad to entertain with because it can be made up to one hour in advance without wilting, or preset at the tables for a casual dining schedule.