Ingredients
4 cups packed torn fresh spinach1 cup sliced fresh strawberries1 cup fresh or frozen blueberries1 small sweet onion, sliced1/4 cup chopped pecans, toastedCURRY SALAD DRESSING:2 tablespoons white wine vinegar2 tablespoons balsamic vinegar2 tablespoons honey2 teaspoons Dijon mustard1 teaspoon curry powder1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
