SPINACH SALAD WITH MANDARIN ORANGES AND BLUEBERRIES

5-ounces baby spinach leaves

½ cup fresh parsley, chopped

2 scallions, chopped (about ½ cup)

1 cup almonds, toasted

2, 11-ounce cans mandarin oranges, drained

1 cup blueberries

 

Dressing:

½ cup vegetable oil

¼ cup white balsamic vinegar

¼ cup sugar

2 tablespoons orange juice

Combine salad ingredients in a large bowl.

Put all dressing ingredients into a jar and shake well. Toss with salad and serve cold.

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