Cherry Chipotle Spinach with Cashews Tossed Salad

From: Souplantation, operating 98 restaurants in the U.S. Yield: approximately 8 servings.

Dressing (yields 4 cups):

7 fl. oz. seasoned rice vinegar

½ cup cherry concentrate

¾ tsp. kosher salt

1 oz. minced shallots

2 ¼ tsp. chipotle pepper in adobo sauce, pureed

½ cup mayonnaise, whole egg

2¼ cups canola oil

Salad:

8 cups spinach leaves

1 cup diced red apples

1 cup Mandarin oranges

½ cup dried cherries

¼ cup cashew pieces

¼ cup cherry vinaigrette

For dressing: Blend all ingredients except canola oil. Slowly add oil and blend until smooth. Season to taste with salt and pepper.

For salad: Combine ingredients and toss.