Strawberry Spinach Salad With Poppyseed Vinaigrette

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Strawberry Spinach Salad With Poppyseed Vinaigrette

Ingredients:
1/3 cup raspberry vinaigrette
1 teaspoon salt
1/4 tsp. yellow mustard
stevia or sweetener of choice, to taste
1/2 cup canola oil
4 tsps. poppy seeds
1 package (10 ounces) fresh baby spinach
1 pint fresh strawberries, sliced
1/2 cup coarsely candied pecans or walnuts, chopped

Procedure:
Combine the vinaigrette, salt, mustard and sweetener. Blend or whisk until smooth. Gradually add oil while continuing to blend or whisk. Stir in poppy seeds and refrigerate dressing for at least an hour. Just before serving, toss the spinach, strawberries and candied pecans in a large bowl. Serve with dressing.
Note: I often add feta crumbles and diced chicken breast to make it a complete meal.

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