Ingredients:
- (about 1 pint) fresh strawberries, chopped or halved
- optional: also add 1 cup blueberries or chopped grapes for a more colorful salad, if desired
- 80 g toasted pecans, halved or chopped
- substitute sweet pecans for a decadent salad.
4-5 cups baby spinach, Bibb or Butter lettuce, Romaine or Radicchio or a combination!
- 2 to 4 tablespoons low-FODMAP poppy seed salad dressing
- 3/4 cup crumbled feta cheese or goat cheese
Poppy Seed Salad Dressing:
Makes 1 cup, or 16-20 servings
- 1/4 cup raspberry vinegar or red wine vinegar
- 5 tablespoons sugar (feel free to increase or decrease to your preference)
- 1 tablespoon poppy seeds
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard powder
- 1/2 cup olive oil, canola oil or avocado oil
- 2 teaspoons mayonnaise, optional for non-vegan version and a creamier dressing (check to ensure no high fructose corn syrup in your brand)
- Whisk the raspberry or red wine vinegar and sugar until the sugar is mostly dissolved
- Add the poppy seeds, salt, and ground mustard, and whisk to combine
- Whisking the dressing steadily, pour the oil into the dressing in a slow stream
- Continue whisking until completely combined
- If desired, add the mayonnaise and whisk again
- Transfer to a covered container and store in the fridge for several weeks
- Shake to recombine before using
- Place the spinach or desired lettuce in a large bowl
- Drizzle 1 tablespoon of the poppy seed dressing over the greens and toss gently to coat
- Continue adding tablespoons of dressing as needed until the greens are all evenly coated with dressing
- Add the sliced strawberries, pecans, and optional feta cheese and gently toss to combine
- Serve immediately
Prep time: 20 minutes
Serves: 5+
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