Strawberry Pecan Salad with Beets and Poppyseed Dressing
Main Course, Salad
Author: Lauren Pacek
For the dressing (makes enough for 4-5 salads)
3tbsapple cider vinegar
2tbsplain Greek yogurt
salt and pepper,to taste
For the salad
3cupsgreens of choice
fresh basil,sliced into thin strips
5-6strawberries,hulled and sliced
1/2cuproasted beets,see notes
In a small bowl, whisk all of the ingredients for the poppy seed dressing together. Taste and add more salt or pepper as desired. The dressing will keep in a sealed container in the fridge for ~5 days. Set aside for a moment.
Add all of the salad ingredients to a bowl. Drizzle with 1-2 tbs dressing.