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Green Salad with Berries  

July 13, 2018

From the heart and imagination of Rebecca Woodland, The Blonde Vegetarian.    

Preparation time: 10 minutes or less, if greens are pre-washed

Serves 6

Refreshing, easy, and highly nutritious, this delicious salad has endless variations. The recommended ratio is 6 parts greens to 1 part berries, with a generous handful of herbs and nuts tossed in.

  1. In a quart jar with tight-sealing lid, pour:

1 cup frozen whole berries (about 1 cup) select one or more: blueberries, raspberries, blackberries.

1/3 cup Mild -Fruity Extra virgin olive oil

1/4 cup Raspberry Dark Balsamic Vinegar

Set the jar aside and let the berries thaw as their juices infuse the oil and vinegar dressing.

  1. In a large bowl, combine:

Baby greens (at least 6 cups) spring mix, baby spinach, tatsoi, or other tender greens

Nuts (about 1/4 cup) select only one: slivered almonds, walnuts, pecans, macadamia pieces

Mint leaves (about 1/4 cup)

Feta Cheese (Optional) 3 Tbsp. lightly crumbled on top of salad. Sheep's milk feta is best.

Shake the jar with the berries and dressing. Pour it over the salad (Use as much or as little as you wish.) Toss the salad gently. Enjoy immediately. Any remaining dressing may be stored in the refrigerator for a few days.

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