spinach berry salad with lemon poppy seed vinaigrette

we had this salad at a mother's day brunch and it was fabulous. i adapted the original recipe from our best bites to more resemble the 'nuts about berries' salad at zupas.

for the vinaigrette:

1/3 cup fresh lemon juice
1 teaspoon lemon zest
1/4 cup rice vinegar
1/4 cup canola oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sugar
1 teaspoon poppy seeds
1 teaspoon grated onion
1 clove finely pressed garlic
1/8 to 1/4 teaspoon xanthan gum (optional, but i like it because it makes the dressing thick and stick to the salad better. i buy it in the bulk section of winco -- it's kinda pricey most places so i like to get a small amount.)

add all the ingredients, except poppy seeds, to a blender. blend until well combined. stir in poppy seeds and refrigerate until serving.

for the salad:

1 10 oz. bag fresh baby spinach and/or mixed greens
1/2 medium cucumber, peeled, seeded and sliced
1/2 pint strawberries, sliced
1/2 pint black berries
1/2 pint blueberries
(or use whatever fresh berries you want)
1 cup peeled and diced jicama (you'll find it in the produce section of most grocery stores)
3/4 cup crumbled feta cheese
1 cup sugared almonds:

• add 1/2 cup sugar and 1 cup sliced or slivered almonds to a skillet on medium heat. once the sugar starts melting, stir the almonds until the sugar is melted and golden. pour onto aluminum foil sprayed with cooking spray and cool to room temperature. break into small chunks.
  

in a large bowl, toss the spinach/mixed greens with the dressing (you probably won't need to use all the dressing) until well coated. add the remaining ingredients and gently toss/fold to evenly distribute the good stuff. serve immediately.