This salad makes 4-6 servings, so you can have a healthy lunch option all week long. For more digestion-friendly foods, check out nutritionist J.J. Smith's 10-Day Tummy Tox recipes.
Recommended
6 oz Fresh baby spinach
6 oz Blueberries
6-8 Whole strawberries (sliced)
1/2 cup Pecan halves
2 tbsp Apple cider vinegar
1 tbsp Honey
2 1/2 tsp Poppy seeds
1/3 cup Olive oil
Sea salt and ground black pepper to taste
6 oz Blueberries
6-8 Whole strawberries (sliced)
1/2 cup Pecan halves
2 tbsp Apple cider vinegar
1 tbsp Honey
2 1/2 tsp Poppy seeds
1/3 cup Olive oil
Sea salt and ground black pepper to taste
For the Berry Spinach Pecan Salad:
In a large salad bowl, layer the spinach, blueberries, strawberries, pecans, and goat cheese.
Cover and refrigerate until ready to serve.
For the Poppy Seed Dressing:
In a medium mixing bowl, mix together the apple cider vinegar, honey, and poppy seeds.
Slowly drizzle in the olive oil while continuously whisking.
Season with sea salt & fresh ground black pepper to taste.
Toss the salad with the dressing just before serving.
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