1 pound fresh spinach
½ cup toasted pecan pieces (not candied)
½ pound smoked salmon, torn into small pieces
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced

Dressing:
2/3 cup olive oil
¼ cup red wine vinegar
2 tablespoons balsamic vinegar (if you don’t have, just use all red wine vinegar)
2 tablespoons orange juice
1 teaspoon dill
Salt and pepper to taste

Combine all salad ingredients in a large bowl. Using a hand blender (or just shaking well), mix together dressing ingredients until emulsified. Toss with salad.