Raspberry Spring Greens Salad
1	package (5 ounces) spring greens
1	package (5 to 6 ounces) baby spinach
1/4	cup olive oil
3	Tablespoons raspberry vinegar
1	Tablespoon sugar
1/2	teaspoon dry mustard
1/4	teaspoon salt
1/2	pint raspberries
4	ounces crumbled feta or blue cheese
1	cup toasted pecans
Rinse greens and spinach; spin dry. In large bowl, combine spring greens and spinach. In small screw-top jar, combine oil, vinegar, sugar, dry mustard, and salt; shake to blend. Drizzle dressing over greens and toss to coat. Divide among serving plates. Top with raspberries, cheese adn pecans.