a real sponge cake made with chocolate! Use water mixed with brewed coffee or espresso powder.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 salads |
Ingredients
- ⅓ cup avocado oil
- ¼ cup cider vinegar
- 3 tablespoons mayonnaise
- 2 tablespoons honey
- 1 ½ teaspoons poppy seeds
- ¼ teaspoon dry mustard
- salt to taste
- 2 cups fresh spinach
- 8 fresh strawberries, sliced
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped pecans
Instructions
- Combine avocado oil, vinegar, mayonnaise, honey, poppy seeds, mustard, and salt in a pint-sized jar with a tight-fitting lid. Shake vigorously, about 1 minute. Refrigerate until salad is ready.
- Divide spinach leaves among 4 salad plates. Distribute strawberries on each plate. Top with crumbled bacon and chopped pecans. Drizzle salad dressing over each plate and serve.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 388 mg |
| Sugars | 11 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Super bueno! I md this for my granddaughter & my sister they loved it. Also, my go too when I want to impress friends.
A nice fresh tasting salad
All I can say is “WOW” – this recipe is a winner!! The dressing was really yummy. The only thing I did differently was to toast the pecans. Everything melded together beautifully. We will be eating this weekly! Thank you, Bibi for sharing.