From Karen Sarto

Spinach Salad

2 (6 ounce) bunches fresh baby spinach
½ pound mushrooms, sliced
¼ cup sun-dried tomatoes
¼ cup black olive rings
1 (14 ounce) can cut hearts of palm
2 Israeli cucumbers, sliced
¼ cup toasted slivered almonds

Mix all ingredients together and toss with balsamic vinaigrette.

Beat the vinegar in a bowl with the sugar, garlic, oregano, basil, red pepper, salt and pepper until sugar and salt dissolves. Then beat the oil in slowly, whisking constantly. (or place all the ingredients in a cruet and shake well to combine.) Taste and adjust the seasonings. Use immediately or cover and refrigerate, whisking or shaking again before use.