10 ounces fresh spinach, rinsed, dried, and torn into bite-sized pieces
1/4 cup almonds, toasted and chopped
1/2 cup sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1 Tbsp onion, minced
1/4 tsp pepper
2. In a large bowl, combine the blueberries, spinach, and almonds. Pour dressing over salad, and toss.
3. Refrigerate 10 to 15 minutes before serving.
Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks, edited by GMFTS