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Spinach Salad with Poppy Seeds and Pine Nuts

Is 15 minutes too much time to devote to preparing a luscious salad filled with vitamins A, C and K, folate, potassium, iron, calcium and fiber? When you taste this one, you won’t think so!

Servings: 8 (approximately 2 cups each)
Yields: 16 cups


1 lb large organic fresh strawberries
¼ cup pine nuts
6 oz pre-washed organic baby spinach
6 oz pre-washed organic field greens
1 cup Poppy Seed Dressing (see below)

For Dressing

½ cup canola or grapeseed oil
¼ cup red wine or apple cider vinegar
2 tablespoons FIFTY50 Low Glycemic Fructose Granulated Sweetener
​½ tablespoon poppy seeds
1 teaspoon Dijon mustard
½ teaspoon sea salt


  1. Wash, pat dry, hull and quarter the strawberries. Set aside.
  2. To toast the pine nuts: Spread the pine nuts evenly in a dry skillet. Cook over medium-low heat for 3 minutes or until golden spots appear. Stir frequently to avoid burning. Set aside to cool.
  3. Make the Poppy Seed Dressing: Combine above ingredients in a glass jar with a tight-fitting lid. Shake vigorously. Leave at room temperature. When ready to use, shake vigorously again.
  4. Combine the salad greens and strawberries in a large salad bowl. Add the dressing and toss to coat evenly. Portion out 8 servings into individual salad bowls. Sprinkle pine nuts on top.

Serve immediately.

Nutrition Facts

Calories 206

Total Fat 17 g

Saturated Fat 1 g

Cholesterol 0 mg

Sodium 162 mg

Total Carbohydrates 10 g

Dietary Fiber 3 g

Total Sugars 8 g

Added Sugars 6 g

Protein 2 g

Glycemic Index Low