Spinach-Orange Salad

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Oxmoor House


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1 tablespoon white balsamic vinegar

1 1/2 teaspoons water

1 1/2 teaspoons honey

1 teaspoon olive oil

1/4 teaspoon Dijon mustard

2 cups loosely packed torn fresh spinach

1/2 cup sliced fresh mushrooms

2 tablespoons chopped purple onion

1 medium-size orange, peeled and sectioned

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