Here is a colorful salad and its packed with nutrition. We had a "Sweet Garlic" dressing with it and I am sure I will make this often when the garden greens are ready. We have had a lot of rain the last couple of days and with a few warm days the garden will grow leaps and bounds, which means we will have our own garden greens. It is a joyous time of year here in the Ozarks!
The recipe for this salad is simple:
1 package of spinach greens (washed and spun dry) or your own homegrown greens.
1/4 cup or less of finely cut red onion
2 medium size carrots peeled with a vegetable peeler in strips
1 orange cut into sections or chunks of pineapple would be a good variation.
1/4 cup of dried blueberries or any other type of dried fruit such as: dried cranberries, raisins, dried cherries.
The dressing I used was a Sweet Garlic dressing. Here is the recipe:

2 Heads of garlic placed in a baking dish and drizzle a little olive oil over the tops and bake at 400 degrees for approx 20 minutes. Allow to cool. When cool, squeeze the pulp out of the cloves of garlic being careful to not get the papery husk . Place in a blender with 2 Tablespoons of honey
2 Tablespoons Dijon mustard
3 Tablespoons of lemon juice or white balsamic vinegar
1/4 cup of pineapple juice or orange juice or even water is fine
1/4 teaspoon salt
pinch of black pepper or red pepper
You can add a couple Tablespoons of olive oil if you like, but its just added fat. The flavor is just perfect without the oil.
Blend until smooth and creamy. This dressing keeps very well in the refrigerator up to 3 weeks.
When the garden is producing lots of greens, I usually double this recipe.