Ingredients
3 cups fresh baby spinach3/4 cup orange segments1/2 small onion, thinly sliced1/3 cup fresh blueberries2 tablespoons chopped pecans, toastedDRESSING:1 tablespoon canola oil1 tablespoon rice vinegar1 tablespoon balsamic vinegar2 teaspoons honey1 teaspoon Dijon mustard1/2 teaspoon curry powderDash salt
Preparation
On two salad plates, arrange the spinach, orange segments, onion and blueberries. Sprinkle with pecans. In a small bowl, whisk the dressing ingredients. Drizzle over salads.
