Strawberry Romaine Salad with Creamy Poppy Seed Dressing

Number of servings: 2


- 1 big heart of romaine lettuce, chopped
- 300g strawberries, halved
- 60g pecan
- 1tbsp extra virgin olive oil
- 1tbsp red wine vinegar
- 1tbsp lemon juice
- 1tbsp honey
- 3tbsp fat-free plain greek yoghurt
- 2tsp dijon mustard
- 2tsp poppy seed
- pinch of salt

1. Toast pecans in preheated oven at 160c for 15 minutes. Turn halfway through.

2. Put lettuce and strawberries in a large mixing bowl. 

3. Put all other ingredients in a little jar. Put the lid on and shake to combine.

4. Pour dressing over salad. Toss well.

5. Arrange salad on serving plates. Top with toasted pecans.


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