Spinach Salad With Pomegranate-Poppy Seed Dressing

• 1 whole Apple, Cored And Chopped
• 1/2 whole Pineapple, Chopped
• 1 whole Kiwi, Peeled And Cut
• 1/4 pounds Red Seedless Grapes, Washed
• 1 bag (about 6 Oz. Bag) Spinach Leaves, Washed
• 1 container (6-8 Oz. Container) Greek Fat Free Plain Yogurt
• _____
• FOR THE DRESSING:
• 1/2 cups Sugar
• 1 teaspoon Dry Mustard
• 1/2 cups Pomegranate-infused Vinegar
• 1 teaspoon Salt
• 1 cup Canola Oil
• 1 Tablespoon Poppy Seeds

1. Combine all fruit in a large mixing bowl, combine.
2. For the dressing:
3. Mix sugar, dry mustard, vinegar and salt with a hand blender or mixer until blended. Slowly add oil while mixing on low to low-medium speed. Stir in poppyseeds.
4. To serve, arrange spinach leaves flat on a serving plate. Top with fruit and a big spoonful of Greek yogurt. Drizzle with poppyseed dressing.

apple, pineapple, ubc, yogurt, dressing, sugar, dry mustard, pomegranateinfused vinegar, salt, canola oil, poppy seeds

Taken from tastykitchen.com/recipes/salads/spinach-salad-with-pomegranate-poppy-seed-dressing/ (may not work)