Recipe for Winter Spinach Salad

• 2 packed cups baby leaf spinach
• 1/2 cup raw walnuts
• 1/4 cup dried cranberries
• 1/8 cup Pecorino-Romano cheese, finely shredded
• 1 teaspoon seasoned salt
• Dash or two of white balsamic vinegar per salad
• Essence of olive oil

In a small skillet, combine oil, walnuts, and seasoned salt. Toast on medium heat, stirring regularly. Let cool.

Layer spinach, walnuts, cranberries, and cheese on a salad plate.

White balsamic served well on the salad, but Paul preferred Ranch dressing. You may want to leave options.