Four-Berry Spinach Salad

I found this recipe at an Estate Sale in Santa Maria.  It was among three boxes of index cards, each in a plastic sleeve.  I bought two of the boxes for $3.  The woman (I'm guessing not a man) who assembled them had written notes and names on them as well as the recipes. 
They were too much of a treasure to pass up.

2-3 Servings
8 calculated points

Rosé

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon orange juice
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon water
• 2 teaspoons lemon juice
• ½ teaspoon sugar
• ½ teaspoon poppy seeds
• ⅛ teaspoon ground allspice
• 1 Dash ground cinnamon
• 4 cups fresh baby spinach
• ½ cup each fresh raspberries, blueberries, blackberries and sliced strawberries
• 2 teaspoons chopped walnuts, toasted

Directions

1. For dressing, in a jar with a tight-fitting lid, combine the first 10 ingredients; shake well.
2. Combine the spinach and berries in a small salad bowl. Drizzle with dressing and sprinkle with walnuts; toss to coat.