Kiwi, Clementine & Blackberry Salad with Creamy Poppy Seed Dressing
Prep: 10 minutes
Cook: 4 minutes • Serves: 4
1/3cup plain nonfat Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons raw honey
1 tablespoon grapeseed oil
1 teaspoon poppy seeds
3 clementines, peeled and separated
2 kiwis, peeled and thinly sliced crosswise
4-1/2cups spring mix salad greens
1-1/2cups halved blackberries
1.In large skillet, toast pepitas over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2.In large bowl, whisk yogurt, lemon juice, honey, oil and poppy seeds; fold in clementines, kiwis, spring mix and blackberries. Makes about 6 cups.
3.Transfer 2 cups salad and 2 tablespoons pepitas to zip-top plastic bag; freeze overnight or up to 1 month.
4.Serve remaining salad sprinkled with remaining 6 tablespoons pepitas.
Approximate nutritional values per serving (1 cup):
173 Calories, 8g Fat (1g Saturated), 1mg Cholesterol,
56mg Sodium, 21g Carbohydrates, 5g Fiber, 7g Protein
