SPINACH AND FRUIT SALAD WITH LEMONY POPPYSEED DRESSING

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Spinach and Fruit Salad with Lemony Poppyseed Dressing
Yields 4
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For the salad
  1. 6 ounces baby spinach leaves
  2. ¼ cup red onions, sliced
  3. 1 cup fresh strawberries, hulled and quartered
  4. ½ cup fresh blueberries
  5. ½ cup fresh blackberries
  6. ½ cup candied pecans
  7. ½ orange, peeled and sliced
  8. 1 haas avocado, sliced
  9. ½ cup feta or goat cheese, crumbled
For the dressing
  1. ¼ cup lemon juice
  2. ¼ cup sugar
  3. 1 teaspoon dijon mustard
  4. 1 teaspoon poppy seeds
  5. ½ cup canola oil
  6. salt and pepper to taste
Instructions
  1. In a glass jar with a tight fitting lid combine lemon juice, sugar, mustard and poppy seeds, shake well to combine. Slowly pour in oil, season with salt and pepper and shake vigorously. Refrigerate until ready to use.
  2. In a large bowl, combine spinach, onions, strawberries, blueberries, blackberries and pecans. Add some of the dressing and gently toss until spinach is lightly coated. Add orange and avocado slices and drizzle 1 tablespoon of dressing over them. Season salad with salt and pepper. Sprinkle crumbled cheese over top and serve.
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