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Fruit & Nut Spinach Salad
Yield: 8 servings
Pine Nuts, toasted
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. In a food processor, blend olive oil, garlic, balsamic vinegar, dijon mustard, honey, salt, and pepper until well blended. Set aside.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place pineapple, cucumber, cilantro, green onions, spinach, pine nuts, Mandarin oranges, and blueberries into a mixing bowl. Add dressing and toss. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.