1/2 medium red onion, sliced and separated into rings
1/2 cup pecan pieces, toasted
1/4 cup crumbled blue cheese
1/4 cup olive oil
2 to 3 tablespoons red wine vinegar
1 garlic clove, minced
Salt and pepper to taste
In a large bowl, combine the spinach, cranberries, onion, pecans and blue cheese. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper until blended. Drizzle over salad and toss to coat. Serve immediately.