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Strawberry Spinach Salad With Poppyseed Dressing
Course
Salad
Keyword
Salad
Prep Time
10
minutes
minutes
Cook Time
2
minutes
minutes
Servings
4
Calories
718
kcal
Ingredients
Dressing:
1/3
cup
white wine vinegar
1
tsp
salt
1
tbsp
sugar
1
tsp
dry mustard
1
cup
vegetable oil
1 1/2
tbsp
poppy seeds
Salad:
2
cups
fresh strawberries
sliced
1
big bag
fresh spinach
9 ounces
1/4
cup
sliced red onion
1
cup
whole pecans
2
tbsp
butter
Instructions
Dressing
Add all ingredients to a jar
Shake jar until throughly combined and refrigerate. Keeps in the fridge for one week.
Salad
Place butter in a skillet.
Toast pecans in butter for a couple of minutes on medium heat.
Be careful! Do not burn the nuts! I always seem to burn the nuts! (HATE THAT!!) Let the nuts cool a bit.
When ready to serve, toss spinach, strawberries, red onions and pecans together in a big bowl.
Drizzle with some, not all, of the dressing. The extra dressing keeps in the fridge for about a week.
Video
Nutrition
Calories:
718
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
74
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
38
g
|
Monounsaturated Fat:
23
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
593
mg
|
Potassium:
265
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
59
IU
|
Vitamin C:
43
mg
|
Calcium:
90
mg
|
Iron:
1
mg