Strawberry Spinach Salad w/ Poppyseed Vinaigrette

Strawberry Spinach Salad w/ Poppyseed Vinaigrette
  • ⅓ cup raspberry vinaigrette (I purchase a low sugar version)
  • 1 teaspoon salt
  • ¼ tsp yellow mustard
  • ½ cup canola oil
  • stevia or sweetener of choice, to taste-if you choose
  • 4 tsp poppy seeds
  • 1 pkg (10 ounces) fresh baby spinach
  • 1 pint fresh strawberries, sliced
  • ½ cup coarsely candied pecans or walnuts, chopped
  1. Combine the vinaigrette, salt, mustard and sweetener.
  2. Blend or whisk until smooth.
  3. Gradually add oil while continuing to blend or whisk.
  4. Stir in poppy seeds and refrigerate dressing for at least an hour.
  5. Just before serving, toss the spinach, strawberries and candied pecans in a large.
  6. Serve with dressing.
  7. *I often add feta crumbles and diced chicken breast to make it a complete meal.

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