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Submitted by: Joanne Fajack from Youngstown, OH.
Originally shared on the web 04/01/2013

6 c. spinach, torn
1 lb. romaine lettuce, torn
1 stalk celery, chopped
1 red onion, chopped
1 tomato, chopped
1/2 cucumber, chopped
1 bunch fresh cilantro, chopped
1 clove garlic, finely chopped
1/2 orange, peeled and sectioned
3/4 c. black berries, raspberries and/or blueberries
1/2 c. strawberries, hulled and sliced
1/4 c. chopped walnuts or pecans, toasted
3/4 c. to 1 c. raspberries, crushed
1/4 c. raspberry vinegar
1 T. sugar
2 T. lemon juice
1 c. olive oil
salt and pepper to taste
Garnish: croutons

In a large bowl, combine spinach, romaine, vegetables, cilantro, garlic, orange, blackberries, strawberries and walnuts. Toss to mix well and set aside. In a small bowl, combine raspberries, vinegar, sugar and lemon juice. Slowly drizzle in oil, whisking constantly to blend; season with salt and pepper. Drizzle salad with dressing; garnish with croutons. Serves 6 to 8.