Mixed Greens and Fruit Salad with Poppy Seed Dressing

1 (5 oz.) bag Spring Mix lettuce
1 (6 oz.) bag baby spinach
½ small red onion, thinly sliced
1 ripe pear, thinly sliced and cut into bite-size pieces
1 Gala apple, thinly sliced and cut into bite-size pieces
½ pint strawberries, quartered
2 c. fresh pineapple, cut into bite-size pieces
1 c. mandarin oranges, drained
3 kiwis, cut in half lengthwise and sliced
2 oz. sliced almonds
1 (6oz.) bag dried cranberries

Poppy Seed Dressing:
½ c. sugar
⅓ c. cider vinegar
1 tsp. Dijon mustard
1 Tbsp. poppy seeds
¼ tsp. salt
½ c. canola oil

Make the poppy seed dressing: In a small bowl, combine the sugar, vinegar, mustard, poppy seeds, and salt. Slowly add oil, whisking briskly. Cover until serving.
Mix the lettuce and spinach to combine well. Arrange the fruit and onion on top of the lettuce mixture; sprinkle with the sliced almonds and dried cranberries. Serve drizzled with poppy seed dressing.