Autumn Crunch Salad submitted by Mom Johnson

Cook small pasta according to package instructions, drain and cool.
Prepare dressing while pasta cooks. Add all dressing ingredients except poppy seeds into a blender or food processor and blend for 10 seconds; add poppy seeds. When pasta is cooked, add a few tablespoonful of the dressing. Chill dressing and pasta.

Combine spinach, celery, cranberries and oranges. Slice unpeeled green apple into very thin slices and toss with lemon juice; add to salad. Pour dressing over salad and toss. Add the completely cooled pasta. Garnish with nuts and Feta cheese. Enjoy immediately! Serves 6-8 as a side dish.

v 5-10 oz. fresh baby spinach
v 1 1/2 cups small uncooked pasta
v 3/4 cup chopped celery
v 3/4 cup dried cranberries or pomegranate seeds
v 1-2 cans mandarin orange sections, or fresh
v 1 large Granny Smith apple
v 1 tsp. lemon juice
v 1/3-1/2 cup sugared chopped pecans
v Fresh crumbled Feta cheese as desired

v Dressing:
v 1/4 cup olive or canola oil
v 2 T. apple cider vinegar
v 2 T. white balsamic vinegar
v 3 T. sugar
v 1/8 tsp each of paprika and onion powder
v 1 T. poppy seeds