Written by: Avance Care Registered Dietitian Diane Butler, RD, LDN CDCES
Prep Time: 25 minutes
Cook Time: 5 minutes
Makes: 8 servings
16 ounces mixed baby greens
1½ cups strawberries
1½ cups blueberries
1 large red onion, thinly sliced
1 cup shredded carrots
1 large red bell pepper, thinly sliced
1 large orange bell pepper, thinly sliced
1/2 cup pecan halves
3 tablespoons granulated white sugar
3 tablespoons low sugar strawberry jam
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
¼ tsp salt and freshly ground pepper, to taste
1/4 cup extra virgin olive oil
- In a small skillet, heat the sugar over medium heat until it begins to melt.
- Add the pecans to the pan and toss rapidly until the sugar coats all the pecans and the pecans are lightly browned. Pour them out onto a glass dish and separate almonds with a fork. Cool until hardened and break into pieces.
- In a small bowl (or a shaker jar), combine all dressing ingredients except for the olive oil. Add the olive oil in a slow stream, whisking as you add the oil until the dressing thickens.
- In a large bowl, place the greens, onions, peppers, carrots, blackberries, strawberries, and blueberries. Toss them with the dressing. Add pecans. Toss lightly and serve.
Serving: 1 serving, Calories: 197cal, Carbohydrates: 23g, Protein: 3g, Fat: 12g, Cholesterol: 0mg, Sodium: 105mg, Fiber: 4g, Sugar: 16g
This salad is a perfect way to try all your summer berries in a new way. I suggest using the nuts you prefer-I like pecans. I often put items like avocado and cheese on the side just in case I have guests with different taste and diet preferences. In my adaptation of the recipe, I omitted avocado, and I have vegan friends, so I kept the cheese on the side. This recipe is very flexible, choose whatever cheese or nuts you have on hand and add other summer berries as you see fit. This salad also lends itself to any protein you would like to be sliced and served on top-such as grilled chicken or salmon.