Cranberry Spinach Salad

2 (6 ounce) packages baby spinach
1 cup toasted pecan pieces
¾ cup dried cranberries
2/3 cup olive oil
¼ cup sugar
½ cup red wine vinegar
1 teaspoon Dijon mustard

Combine olive oil, sugar, red wine vinegar and mustard. Shake well. Pour over spinach, cranberries and pecans. Serve immediately.

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