This elegant salad is a blend of spinach, arugula and other baby greens. These dark, leafy greens are good sources of fiber, folate and a range of cancer-protective carotenoids.
CAL/SERV :
150
PREP TIME :
N/A
YIELDS :
2 SERVINGS
COOK TIME:
N/A
INGREDIENTS
Dressing
1/2 cup fresh or frozen blackberries (defrost if frozen)
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 walnuts on top.
Garnish with 3 or 4 whole blackberries. Reserve remaining dressing for another use. It keeps covered in refrigerator for 3 days.
Nutrition (per serving):
150 calories, 11 g total fat (4 g saturated fat),
9 g carbohydrate, 4 g protein, 3 g dietary fiber, 99 mg sodium.
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