Berry Spinach Salad with Caramelized Pistachios & Strawberry Poppy Seed Dressing
Salad
Prep time:
10 mins
Total time:
20 mins
INGREDIENTS
- Caramelized Nuts:
- ½ cup pistachios
- 2 tablespoons sugar
- ½ tablespoon butter
- ⅛ teaspoon cinnamon
- Strawberry Poppy Seed Dressing:
- ¼ cup mayonnaise
- 1 (5.3-ounce) container non-fat strawberry Greek yogurt
- 2 tablespoons sour cream
- 2 tablespoons 1% or non-fat milk
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- Berry Spinach Salad:
- 10 cups baby spinach leaves
- ½ cup strawberries, sliced
- ½ cup blueberries
- ½ cup raspberries
- ½ red onion, thinly sliced
- 1 apple, chopped
- 1 kiwi, peeled and chopped
- ½ cup reduced-fat feta cheese crumbles
- Caramelized pistachios
INSTRUCTIONS
- Heat pistachios, sugar, butter, and cinnamon in a non-stick skillet over medium heat. Stir constantly using a heat-proof rubber spatula for 4-5 minutes, until nuts are evenly coated with sugar glaze. Immediately transfer nuts to a sheet of parchment paper. Quickly separate nuts, using two forks, to prevent nuts from hardening together. Set aside to cool for 10 minutes.
- In a blender, pulse together mayonnaise, Greek yogurt, sour cream, milk, sugar, and apple cider vinegar until smooth. (For a thinner dressing add additional milk). Stir in poppy seeds and place in the refrigerator.
- In a large salad bowl, toss together salad ingredients. Just before serving, drizzle with dressing and sprinkle with freshly cracked black pepper, tossing to combine. Serve immediately.
NUTRITION INFORMATION
SERVING SIZE:
1 1/2 cups
CALORIES:
170
FAT:
10 g
CARBOHYDRATES:
14 g
SODIUM:
210 mg
FIBER:
3 g
PROTEIN:
6 g
CHOLESTEROL:
10 mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
