Strawberry Pecan salad with Poppyseed Dressing
This Strawberry Pecan Salad with Poppyseed Dressing is a vibrant, fresh choice for spring and summer. Featuring a hearty base of spinach, arugula, enhanced with berries, avocado, bacon, candied pecans, and gorgonzola, all drizzled with a creamy poppyseed dressing.
Equipment
- Large Serving Bowl
Ingredients
Strawberry Pecan Salad
- 3 cups Spinach, fresh
- 3 cups Arugula
- ½ lb Strawberries, halved
- 1/2 cup Fresh Blueberries
- ¼ Red Onion, sliced
- 1 Avocados, (cut into chunks)
- 5 strips Bacon
- ¼ cup Crumbled Gorgonzola
- ½ cup Candied Pecans
Poppyseed Dressing
- 1/4 cup mayonnaise
- 2 tbsps heavy cream
- 2 Tbsp sugar
- 2 Tbsp sour cream
- 1 Tbsp poppy seeds
- 1 tsp apple cider vinegar
- salt and pepper to taste
Instructions
- Cook bacon as preferred. I make mine in a the oven at 375 degrees F for about 20 minutes. Blot off any excess grease and set aside.
- Slice the red onions as thinly as possible and place into a small bowl of ice cold water. (This helps to soften the flavor of the onions, about 10 minutes is sufficient)
- While the onions are resting, whisk together the ingredients for the poppyseed dressing in a medium sized bowl. (Note: This recipe makes a generous amount of poppyseed dressing so if you prefer a small amount, simply cut the recipe in half)
- In a large bowl, combine the spinach and arugula. Drizzle a little dressing on top, then add the strawberries, blueberries, red onions, pecans, avocado, gorgonzola, and bacon. Add more salad dressing as you'd like, then top with candied pecans.
Nutrition
Calories: 335kcal, Carbohydrates: 18g, Protein: 6g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 11g, Trans Fat: 0.04g, Cholesterol: 28mg, Sodium: 292mg, Potassium: 429mg, Fiber: 4g, Sugar: 11g, Vitamin A: 1851IU, Vitamin C: 33mg, Calcium: 105mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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