Berry Spinach Salad with Caramelized Pistachios & Strawberry Poppy Seed Dressing
Nutrition Information
  • Serves: 10 servings
  • Serving Size: 1½ cups
  • Calories: 170
  • Fat: 10 g
  • Carbohydrates: 14 g
  • Sodium: 210 mg
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 10 mg
Type: Salad
Prep Time: 
Cook Time: 
Total Time: 
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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
  1. 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.
  2. 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.
  3. 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.
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