Berry Pistachio Spinach Salad with Berry Vinaigrette

6 to 8 cups baby spinach leaves

1 to 1½ cups berries of choice (I used ⅓ cup each blueberries, raspberries, and blackberries - strawberries are great too)

¼ red onion, thinly sliced into rings

⅓ cup blue cheese crumbles (OR feta cheese crumbles)

⅓ cup shelled Diamond of California Pistachios

subheading: dressing:

¾ cup fresh or frozen berries of choice (I used a combination of blueberries, raspberries, blackberries, and strawberries

⅔ cup extra virgin olive oil (or vegetable oil)

¼ cup apple cider vinegar

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

1 to 2 tablespoons honey

¼ cup cold water

Directions at lecremedelacrumb.com

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