Dressing for Strawberry Spinach Salad
Mix vinegar, sugar, green onions, salt and mustard in blender. Once well blended, slowly add oil and chicken broth until well blended. Pour in jar and stir in poppy seeds.
In heavy skillet, cook pecans and sugar on med/low temp until caramelized. Remove from skillet and let cool.
Serve over spinach salad with sliced strawberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2409g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5389 | ||
Calories from Fat: 3979 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 442.1g | 589 % | |
Saturated Fat 95g | 475 % | |
Monounsaturated Fat 232.2g | ||
Polyunsanturated Fat 87.4g | ||
Cholesterol 1226.7mg | 377 % | |
Sodium 112796.3mg | 3890 % | |
Potassium 3834.3mg | 101 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 13.6g | 55 % | |
Sugars, other 10.5g | ||
Protein 317.2g | 453 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5389
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