Baby greens with blackberry vinaigrette
Makes 2 servings.
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
4 cups lightly packed mesclun salad mix
2 slices (3/4-inch) reduced-fat fresh goat cheese
3 tablespoons chopped walnuts or almonds (optional)
1 cup whole blackberries (can also include a few red raspberries)
- 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 and drizzle 2 tablespoons of blackberry vinaigrette over salad before serving. Or drizzle on dressing and sprinkle nuts and berries on top.
- Reserve remaining dressing for another use. It keeps covered in refrigerator for 3 days.
Serving size: 1/2 of recipe. Amount per serving (with goat cheese): 400 calories, 27g total fat (6g saturated fat), 15mg cholesterol, 32g carbohydrates, 12g protein, 10g dietary fiber, 270mg sodium.