Berry Salad with Lime-Basil Vinaigrette

Summer Berry Salad with Lime-Basil Vinaigrette Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams

 

Berry Salad with Lime-Basil Vinaigrette makes a tasty light lunch. You can also pair this berry salad with grilled beef, chicken or pork for a hearty supper.

Yield:

Serves 4

Recipe Time

Prep: 15 Minutes
Cook: 3 Minutes

Nutritional Information

Calories 460
Fat 37 g
Satfat 8 g
Protein 8 g
Carbohydrate 24 g
Fiber 8 g
Cholesterol 10 mg
Sodium 232 mg

Ingredients

1/4 cup sliced almonds
1 tablespoon lime zest
1/4 cup fresh lime juice
1/2 cup extra-virgin olive oil
1 tablespoon honey
1/4 cup chopped fresh basil
Salt and pepper
8 cups baby spinach
1 cup fresh strawberries, hulled, thinly sliced
1 cup fresh blueberries
1 cup fresh raspberries
4 ounces soft goat cheese, crumbled

Preparation

1. Place almonds in a small skillet over medium-low heat. Cook, shaking skillet constantly, until almonds are light golden and fragrant, about 3 minutes. Immediately transfer to a bowl to cool for 5 minutes.

2. Place lime zest and juice, olive oil, honey and basil in a blender or food processor and puree until smooth. Season with salt and pepper.

3. Place spinach, strawberries, blueberries and raspberries in a large bowl. Add dressing and gently toss to coat. Season with salt and pepper. Top with goat cheese and almonds and serve immediately.

Note:

Fresh Start for Spring

May 2014
Also featured in: All You, July 2012;
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