Brilliant color makes this salad appealing, and the natural vitamins and antioxidants make this nutritious.
½ cup fresh or frozen blackberries (defrost if frozen)
2 tsp coarsely chopped shallots
2 Tbsp extra virgin olive oil
4 tsp fresh lemon juice
2 tsp agave syrup or honey
2 tsp balsamic vinegar
½ tsp Dijon-style mustard
salt and freshly ground pepper, to taste
4 cups lightly packed mesclun salad mix (spinach, arugula or other baby greens)
2 slices (¾-in) reduced-fat fresh goat cheese
1 cup whole blackberries (can also include a few red raspberries)
3 Tbsp chopped walnuts or almonds (optional)
Place all dressing ingredients in bullet-style blender or mini food processor and whirl until dressing is creamy and smooth. Season to taste with salt and pepper. Let dressing stand in refrigerator for up to 24 hours before using. Makes ½ cup dressing.
Divide greens between two salad plates. If using cheese, set a slice in center on top of greens, then drizzle 2 Tbsp of blackberry vinaigrette over salad before serving. Or, drizzle on dressing, then sprinkle nuts and berries on top. Reserve remaining dressing for another use. Dressing keeps covered in refrigerator for three days.
• 150 calories
• 11 g total fat (4 g saturated fat)
• 9 g carbohydrate
• 3 g dietary fiber
• 4 g protein
• 99 mg sodium
Courtesy American Institute for Cancer Research
Recipes are created and approved by Mary Lindsey Jackson, RN, LDN, Clinical Nutritionist Educator for Mission Weight Management.