Spinach & Berry Salad With Creamy Poppyseed Dressing
Try this Spinach & Berry Salad With Creamy Poppyseed Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 1 teaspoon lemon juice
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/3 cup sliced almonds
- 1/2 easpoon sea salt
- 1 cup strawberries sliced
- 10 cups spinach (i used a bag of organic spinach from trad
- 1 cup blueberries sliced
- 2/3 cup avocado oil
- 1 egg (preferably pasture-raised)
- 1/2 easpoon mustard powder
- 2 teaspoons poppyseeds
- Carbohydrate 60.8781458376476 g
- Cholesterol 0 mg
- Fat 168.901786787959 g
- Fiber 12.0538750773253 g
- Protein 10.2679008312271 g
- Saturated Fat 18.8130640140556 g
- Serving Size 1 1 recipe (555g)
- Sodium 7.35491666395578 mg
- Sugar 48.8242707603223 g
- Trans Fat 7.91440400525792 g
- Calories 1748 calories
Place all the salad ingredients in a large bowl.Now let’s make the simple dressing! Place the avocado oil, egg, mustard powder, lemon juice and salt in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute! **If using a regular blender be sure to see the note below this recipe.Add the honey, apple cider vinegar & poppyseeds to the container and blend with the immersion blender again until well combined.Toss the salad with the dressing and serve up!
