Spinach Salad with Strawberries and Poppy Seed Dressing

• portions: 9 servings

Ingrédients

1 egg

1/4 cup sugar

1 tablespoon Dijon mustard

2/3 cups red wine vinegar

½ teaspoon salt

3 tablespoons grated onion (preferably yellow)

1½ cups canola oil or vegetable oil

3 tablespoons poppy seeds

6 cups baby spinach leaves

1 cup sliced strawberries

¼ cup sliced red onion

½ cup toasted pecans or candied pecans

Instructions

Dressing:

Combine egg, sugar, mustard, vinegar, salt, grated onion and any excess juice in the bowl of a food processor or an immersion blender. Process for 1 minute.

With the motor running, pour in the oil in a slow, steady stream until emulsified.

Stir in the poppy seeds.

Store in the refrigerator until ready to use. This makes enough for 3 salads.

For the salad:

In a large salad bowl, mix spinach, strawberries, red onion, and pecans.

Pour the dressing over the salad (use enough to cover but not oversaturated).

Serve immediately.

Nutrition

• Calories: 425 kcal
• Lipides Totaux: 42 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 37 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 18 mg
• Sodium: 197 mg
• Glucides Totaux: 12 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 9 g
• Protéines: 2 g