Spinach Salad with Strawberries and Pecans

This poppy seed dressing has only 2 grams of carbohydrate per 2 tablespoons; the same amount of a commercial poppy seed dressing has 8 grams of carbohydrate.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 0.0%
  • Fat: 11.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.5g
  • Carbohydrate: 6.4g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 265mg
  • Calcium: 64mg

Ingredients

  • 3 tablespoons cider vinegar or white vinegar
  • 3 tablespoons vegetable oil
  • 1/2 small onion, coarsely chopped
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon poppy seeds
  • 1 (10-ounce) package fresh spinach, torn
  • 1 cup halved strawberries
  • 1/3 cup pecan halves, toasted

Preparation

  1. 1. Combine first 7 ingredients in a blender; process until smooth, stopping once to scrape down sides. Stir in poppy seeds.
  2. 2. Combine spinach, strawberries, and pecans; drizzle with poppy seed dressing.
  3. carbo rating: 4
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Spinach Salad with Strawberries and Pecans Recipe at a Glance
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