Since the flavour of both spinach and mint will change from season to season, this is a taste-as-you go recipe. Take care not to add too much mint, as it can overpower the spinach depending on how strongly-flavoured it is.
Makes 8 to 12 servings, depending on how well your guests can accept that they are eating prunes and liking it.
7 to 8 cups young (but not baby) spinach, torn (1 bag, about 12 oz)
2/3 to 1 cup mint leaves, stems removed, chopped
1 cup prunes, roughly chopped
1 cup candied pecans (look for “honey-somethingorother pecans" in the bulk section)
1/2 to 1 bottle raspberry vinaigrette (I use Renée’s Ravin’ Raspberry)
a few pinches of salt, if the spinach is bitter
Toss together salad, starting with about two-thirds of the mint and half the salad dressing. Taste, and add more of each until it seems right.
Note: Add dressing just before serving or salad will wilt.