Recipe for Spinach, Rotini and Toasted Pecan Salad 
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Yield:
4
Ingredients:
Amount Ingredient
8 oz rotini, (spiral pasta)
1/2 cup Lemon-Peanut Vinaigrette, up to 3/4
(see separate recipe)
6 cup spinach, firmly packed
thoroughly rinsed and stemmed
8 whl pecans, toasted (see note)
Instructions:
Instructions: MAKES 4 SERVINGS. VEGAN

This dish is best if the rotini is cooked just before serving, so its still slightly warm.

Cook and drain rotini according to package directions. Plunge into cold water to stop cooking. Toss with 1/4 cup vinaigrette, adding a little more if necessary.

Toss spinach with 1/4 cup vinaigrette; arrange on platter. Place rotini on top; drizzle with extra dressing if desired. Garnish with toasted pecans; serve.

Makes 4 servings.

NOTE: To toast pecans, place in single layer in small skillet over low heat.

Toast until slightly dark, turning often to prevent burning.

VARIATIONS: Use multicolored pasta, and sprinkle dish with red pepper flakes.

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