Christmas Salad with Mustard Vinaigrette

Ingredients

• Spinach6 cup (180 g)
• Strawberries1 cup (150 g)
• Pecans10 half (40 g)
• Ricotta Cheese1/4 cup (50 g)
• Mustard1 tablespoon (14 g)
• Lime Juice2 tablespoon (30 g)
• Olive Oil1 tablespoon (10 ml)
• Stevia2 package (2 g)

Instructions

1. 1

   Step 1

   For the salad: Wash the spinach leaves and strawberries. Drain and set aside.

2. 2

   Step 2

   Separately, toast the pecans in a pan, oven or air fryer for 8 minutes at 356 °F (180 °C). Once cool, cut into small pieces. Set aside.

3. 3

   Step 3

   In a bowl, place the spinach leaves and the previously sliced strawberries. Sprinkle the pecans and the shredded cheese on top. Season with the sweet dressing.

4. 4

   Step 4

   For the dressing: Place the mustard, stevia, lime juice and olive oil in a bowl. Mix until all the ingredients are well combined. If you wish, you can add 1 to 2 teaspoons of balsamic vinegar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Christmas Salad with Mustard Vinaigrette can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.