Spinach salad

1 package fresh spinach

2 glass 1 / sliced toast

1 / 2 cups dried cranberries

1 / 3 Cup olive or vegetable oil

3 tablespoons sugar

2 tablespoons red wine or balsamic vinegar

1 a tablespoon of sour cream

2 tsp. 1 / . mustard

In a separate bowl, mix the spinach, pecans and cranberries. In a jar with a tight-fitting lid, place the remaining ingredients; shake well. To scatter over the salad and stir until smooth, serve immediately.