6-8 cups of organic baby spinach
1 1/2 cups of organic dried cranberries
1 1/2 cups of toasted pecans
2/3 cup of organic extra virgin olive oil
5 Tablespoons of red wine vinegar
2 Tablespoons of organic yogurt plain flavor you may use milk, coconut, rice or soy
1 teaspoon of dijon mustard
Directions: First in a large bowl mix together spinach, cranberries and pecans.
Next in a separate bowl (I did mine in a Pyrex measuring cup so I can pour it out easily) mix together the dressing ingredients. Pour dressing onto salad immediately before serving (you might need to remix it before pouring it on the salad).