This elegant salad is a blend of spinach, arugula and other baby greens. These dark, leafy greens offer a range of nutrients including fiber, folate and cancer-protective carotenoids. A rosy blackberry vinaigrette adds bright color, sweet flavor, and ellagic acid, a cancer-fighting compound found in berries. Pair with a simple glazed salmon for a beautiful meal for two.
Baby Greens with Blackberry Vinaigrette
- 4 cups lightly packed mesclun salad mix (spinach, arugula, or other baby greens)
- 2 slices (3/4-in.) reduced-fat fresh goat cheese
- 1 cup whole blackberries (can also include a few red raspberries)
- 3 tablespoons chopped walnuts or almonds (optional)
- 1/2 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
- 2 tsp. balsamic vinegar
- 1/2 tsp. Dijon-style mustard
- Salt and freshly ground pepper, to taste
Makes 2 serving.
Per Serving: 150 calories, 11 g total fat (4 g saturated fat), 9 g carbohydrate, 3 g dietary fiber, 4 g protein, 99 mg sodium.
- 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 1/2 cup dressing.
- Divide greens between 2 salad plates. If using cheese, set a slice in center on top of greens, then drizzle 2 tablespoons of Blackberry Vinaigrette over salad before serving. Or, drizzle on dressing, then sprinkle nuts and berries on top. Reserve remaining dressing for another use. It keeps covered in refrigerator for 3 days.
Courtesy of aicr.org.