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: 1½ cups Calories: 170 Fat: 10 g Carbohydrates: 14 g Sodium: 210 mg Fiber: 3 g Protein: 6 g Cholesterol: 10 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2024/02/berry-spinach-salad/