INGREDIENTS
6 cups
fresh spinach
raspberries (to taste)
blueberries (to taste)
1/2 cup
chopped almonds
blue or feta cheese
1 pint
fresh or frozen raspberries
2 tbsp
lemon juice
2 tbsp
red wine vinegar
4 tsp
dijon mustard
2 tbsp
sugar
2/3 cup
olive oil