For a sophisticated starter, try this colorful salad, which marries fresh berries, caramelized nuts and tangy feta cheese. Pureed berries form the base of the dressing, giving it a velvety texture and rich flavor.
| Prep Time: | 25 minutes |
| Ready in: | 25 minutes |
| Yield: | 4 servings, 2 1/2 cups each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 teaspoon extra-virgin olive oil | |
| 1 teaspoon honey | |
| 1/4 cup chopped hazelnuts or walnuts | |
| 1/3 cup raspberries , blackberries and/or blueberries | |
| 2 tablespoons extra-virgin olive oil | |
| 1 tablespoon balsamic vinegar | |
| 1 tablespoon water | |
| 1 teaspoon Dijon mustard | |
| 1 small clove garlic , crushed and peeled | |
| 1/2 teaspoon honey | |
| 1/8 teaspoon salt , or to taste | |
| Freshly ground pepper to taste | |
| 2 tablespoons finely chopped shallots | |
| 10 cups mesclun salad greens (about 8 ounces) | |
| 1 cup blackberries, raspberries and/or blueberries | |
| 1/2 cup crumbled feta or goat cheese (4 ounces) | |
Recipe Directions
- To prepare nuts: Preheat oven to 350°F. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl. Add nuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, 10 to 14 minutes. Let cool completely.
- To prepare dressing: Combine berries, oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth. Transfer to a small bowl and stir in shallots.
- To prepare salad: Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.
Cover and refrigerate the dresing (Step 2) for up to 2 days.
Health Advantages: low calorie, low carb, high fiber, low cholesterol, low sodium, high potassium, high calcium, diabetes appropriate.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 232 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 15 g | Dietary Fiber: | 6 g | Cholesterol: | 17 mg | |||
| Fat: | 17 g | Sodium: | 349 mg | Saturated Fat: | 4 g | |||
| Protein: | 7 g | Potassium: | 596 mg | Monounsaturated Fat: | 10 g | |||
| Nutrition Bonus: | Vitamin A (80% daily value), Vitamin C (60% dv), Calcium (20% dv). | |||||||
| Exchanges: | 2 vegetable, 1 medium-fat meat, 2 fat | |||||||
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