Photo: Anna Pelzer
Spinach Salad With Berries and Curry Dressing
12 ingredients
6 servings
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Estimated Nutrition (whole recipe, rough)
465
Calories
8g
Protein
22g
Fat
69g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Blueberry | 1 cup (148g) | 84 |
| Honey | 1 tbsp (21g) | 64 |
| Strawberry | 1 cup (152g) | 49 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups fresh spinach, torn into bite-size pieces
- 1 cup thickly sliced strawberries
- 1 cup blueberries, trimmed
- 1 small red onion, thinly sliced
- 1/2 cup chopped pecans
- Non-Fat Curry Dressing:
- 2 tablespoons balsamic vinegar
- 2 tablespoons rice vinegar
- 4 teaspoons honey
- 1 teaspoon curry powder
- 2 teaspoons Dijon mustard
- 1 pinch Salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes