Eat-the-Rainbow Salad

Ingredients (for 4 servings)

• 0.33 cup — white wine vinegar
• 0.25 cup — orange juice
• 1 tbsp — poppy seeds
• 1 tbsp — stone-ground mustard
• 1 tbsp — maple syrup
• 0.25 tsp — onion powder
• 0 — Sea salt
• 0 — black pepper
• 1.33 cup — brown and wild rice blend
• 2 whole — red apples
• 4 whole — clementines
• 1 whole — yellow summer squash
• 1 package — beets
• 6 cup — mixed salad greens
• 2 cup — blueberries