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Baby greens with blackberry vinaigrette

Makes 2 servings.

Ingredients

Vinaigrette

1/3 cup olive oil

1/4 cup lemon juice

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 teaspoon salt

2 teaspoons pepper

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Salad

4 cups lightly packed mesclun salad mix

2 slices (3/4-inch) reduced-fat fresh goat cheese or 3 tablespoons chopped walnuts or almonds

1 cup whole blackberries (can also include a few red raspberries)

Directions

  • 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. Let dressing stand in refrigerator for up to 24 hours before using. Makes 1/2 cup dressing.
  • Divide greens between 2 salad plates. If using cheese, set a slice in 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.

Nutrition information

Per serving (with goat cheese): 400 calories, 27g total fat (6g saturated fat), 32g carbohydrates, 12g protein, 10g dietary fiber, 270mg sodium.

Source: American Institute for Cancer Research

Categories: Nutrition

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