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.

Recipe by MyRecipes May 2014

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary

prep:
15 mins
cook:
3 mins
total:
18 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Fresh Start for Spring

Nutrition Facts

460 calories; fat 37g; saturated fat 8g; protein 8g; carbohydrates 24g; fiber 8g; cholesterol 10mg; sodium 232mg.
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