Steps:
- For the Vinaigrette: combine the olive oil, vinegar, sugar, garlic, slat, pepper, dry mustard and onion powder in a jar with a tight-fitting lid. Shake to mix. Chill until serving time. For the Salad: spread the almonds on a baking sheet. Toast at 350 degrees for 5 to 7 minutes or until golden brown, stirring after 3 to 4 minutes. Let stand until cool. Toss the almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries and dill weed in a large salad bowl. Add the vinaigrette just before serving and toss to coat.
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