This elegant salad is a blend of spinach, arugula, kale and other baby greens. These dark, leafy greens offer a range of nutrients including fiber, folate and cancer-protective carotenoids. A rosy blackberry vinaigrette adds bright color, sweet flavor, and ellagic acid, a cancer-fighting compound found in berries. Pair with a simple glazed salmon for a beautiful meal for two.
- 4 cups lightly packed mesclun salad mix (spinach, arugula, kale or other baby greens)
- 2 slices (3/4-in.) reduced-fat fresh goat cheese
- 1 cup whole blackberries (can also include a few red raspberries)
- 3 Tbsp. chopped walnuts or almonds (optional)
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 Tbsp. maple syrup
- 1 Tbsp. dijon mustard
- 1 tsp. salt
- 2 tsp. pepper
- 1 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/4 tsp. ground cinnamon
- 1/4 tsp. cayenne pepper
- 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. Makes 1/2 cup dressing.
- Divide greens between 2 salad plates. If using cheese, set a slice in the center on top of greens, then drizzle 2 tablespoons of Blackberry Vinaigrette over salad before serving. Or, drizzle on dressing, then sprinkle nuts and berries on top. Reserve remaining dressing for another use. It keeps covered in refrigerator for 3 days.
Let dressing stand in refrigerator for up to 24 hours before using to maximize flavor.
This recipe contains cancer fighting foods:
Leave a comment
We love to hear from the community! If you made the recipe, please choose a star rating, too.
There are no reviews yet. Be the first one to write one.