Berry Salad with Lime-Basil Vinaigrette

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
Cost per Serving: $5.24
Recipe from All You

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 460
  • Fat: 37g
  • Saturated fat: 8g
  • Protein: 8g
  • Carbohydrate: 24g
  • Fiber: 8g
  • Cholesterol: 10mg
  • Sodium: 232mg

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. 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. 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. 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.
Also featured in: All You, July 2012
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