Strawberry Pecan Salad with Beets and Poppyseed Dressing
Servings: 1 salad
Calories:
Ingredients
For the dressing (makes enough for 4-5 salads)
- ⅓ cup olive oil
- 3 tbs honey
- 3 tbs apple cider vinegar
- 2 tbs plain Greek yogurt
- 1 tbs poppy seeds
- salt and pepper, to taste
For the salad
- 3 cups greens of choice
- fresh basil, sliced into thin strips
- 5-6 strawberries, hulled and sliced
- ½ cup blueberries
- ½ cup roasted beets, see notes
- ¼ cup pecans, toasted
- ¼ cup feta cheese
Instructions
- 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.
Notes
Notes: The recipe for roasted beets can be found here
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg