Special thanks to: BR, Bristol, VA Servings: 8 Directions: Ingredients : 2 lbs baby spinach leaves, washed and dried 1 cup vegetable oil 1 small onion 1/4 cup ketchup 1/4 cup white sugar 1/2 cup red wine vinegar 1 TBS. Worcestershire sauce 1 tsp each of salt and freshly ground black pepper 1 cup toasted Surratt Farms pecans Take the ends of the stems from 2 lbs. of baby spinach leaves. The prewashed ones in bags in the produce section make this a quick prep. Set aside. Next, mix vegetable oil, ketchup, onion, wine vinegar, worchestershire sauce and sugar in a blender and blend until ingredients are mixed well. Pour into a container and add salt and pepper. Before serving, toss spinach leaves with toasted pecans and pour the dressing over the spinach. Toss and serve cold. Special Notes: Even those who say they do not like spinach will love this salad! It has become THE green salad on our dinner table!