Avocado and Feta Kale Salad with Garlic Dijon Vinaigrette

heart of romaine lettuce (, chopped)

bag ((6-ounces) fresh baby spinach)

torn kale leaves (, packed)

pear (, chopped)

- cup red raisins

halved grape tomatoes

small red onion (, thinly sliced)

to 6 mini sweet peppers (, julienned)

crumbled feta

avocado (, peeled, pitted and diced)

- cup toasted almonds

extra-virgin olive oil

lemon juice

red-wine vinegar

Dijon mustard

small cloves garlic (, minced)

salt and fresh ground pepper (, to taste)