Salad:
4 cups packed fresh spinach
1 cup sliced fresh strawberries
1-cup free/frozen blueberries
1 small sweet onion, sliced
1/4 cup chopped pecans, toasted
Curry Salad Dressing:
2 Tbsp. white wine vinegar
2 Tbsp. balsamic vinegar
2 Tbsp. honey
2 tsp. Dijon mustard
1 tsp. curry powder
1/4 tsp. salt
1/8 tsp. pepper
In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans.
In a jar with tight-fitting lid, combine the dressing ingredients, shake well. Pour over salad and toss to coat.
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