Spinach-And-Berries Salad With Non-Fat Curry Dressing

By USA WEEKEND columnist Jean Carper

4.51 / 5

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6 ounces fresh spinach torn in bite-sized pieces
1 cup thickly sliced strawberries
1 cup blueberries
1 red onion small, thinly sliced, pulled into rings
½ cup chopped pecans
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
4 teaspoons honey
1 teaspoon curry powder
2 teaspoons Dijon mustard
Salt, pepper to taste