Spinach Salad with Strawberries and Poppy Seed Dressing

• servings: 9 servings

Ingredients

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

Directions

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
• Total Fat: 42 g
• Saturated Fat: 3 g
• Unsaturated Fat: 37 g
• Trans Fat: 0.2 g
• Cholesterol: 18 mg
• Sodium: 197 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 2 g