Summer 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.
All You JULY 2012
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.
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