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For this vibrant salad, you'll bring together verdant spinach and arugula, sweet blueberries, and creamy avocado with a piquant balsamic and whole grain dijon vinaigrette. It's all complete with garnishes of savory romano cheese and crunchy almonds.
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Wash and dry the fresh produce. Roughly chop the onions. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. In a large bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the mayonnaise and mustard; season with salt and pepper. Whisk to combine.
To the bowl of dressing, add the spinach, arugula, chopped onions, and half the romano; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced avocado, blueberries, almonds, and remaining romano. Enjoy!
Tips from Home Chefs