Deconstructed Spinach Salad

5 ounces baby spinach

1 recipe White Italian Vinegar Dressing

1 cup either toasted hazelnuts, pecans, or walnuts

1 cup either dried sweetened cherries, cranberries, or apricots snipped into small pieces

6 ounces feta, or goat cheese

Place spinach in a large bowl. Put the remaining ingredients each in their own small bowl or container. When ready to serve mix enough salad dressing into the spinach to lightly moisten the leaves. Individually plate the spinach and pass around the remaining ingredients to add to the spinach as you like.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by Andrea Chesman's Serving Up the Harvest