Apple Cranberry Spinach Salad with Pecans, Avocados

 (and Balsamic Vinaigrette Dressing)

10 oz fresh baby spinach (about 10 cups of torn leaves)
1 Granny Smith apple, sliced      
1 Gala apple, sliced
1 or 2 avocados, sliced
1 cup pecan halves
2 whole fresh mandarin oranges, peeled; or 1 can of mandarin oranges, drained
1/2 cup dried cranberries
Marzetti® Simply Dressed® Balsamic Vinaigrette Dressing                                                                                   
1. Chop 1/4 cup of pecan halves into smaller bites - set aside.                                                                  2.  In a large bowl, combine all salad ingredients except for 1/4 cup of chopped pecan halves.
 3. Drizzle the salad with the dressing and toss. Sprinkle chopped pecans on top of the salad. Serve immediately.

In my opinion: Very good & easy.
Serve with chicken, fish, or shrimp.