Shrimp, Wild Rice, and Spinach Salad

My sister got this recipe from an old college friend who lived in Fredericksburg, Virginia, and many is the time she has served the elegant salad with cold roast pork or beef, ham biscuits, a fruit cobbler, and churned ice cream. It’s also a great salad for a summertime deck party, in which case you can easily double or triple the recipe. To give the salad a nice textural flair, I like to add a few crunchy pecans.