Triple Berry Garden Salad
This triple berry garden salad celebrates spring which is the best time of year, especially here in Las Vegas. Mixed berries, feta cheese, honey roasted almonds and cranberries on a bed of baby lettuce and spinach with a fresh strawberry vinaigrette dressing is a match made in heaven! Berries become more plentiful and are in season during the spring and summer. If you love berries as much as I do, you will definiely love this salad. My fresh strawberry vinaigrette dressing is the bomb and adds more fresh berry flavor to this salad. Delicious!
Ingredients needed to make Triple Berry Garden Salad:
Salad ingredients:
- Lettuce – I like to use a 50/50 blend of baby lettuce and spinach.
- Strawberries, blueberries and raspberries
- Honey roasted sliced almonds with cranberries. I found a mix that included both or you can purchase the almonds and cranberries separately.
- Feta cheese (full or reduced fat is fine)
For the strawberry vinaigrette dressing:
- Strawberries
- Apple cider vinegar
- Avocado oil or other neutral oil of your choice
- Honey
- Salt and fresh ground pepper
How to make Triple Berry Garden Salad:
To make the salad:
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Place salad greens in a large salad bowl.
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Arrange the strawberries, raspberries and blueberries around the edge of the bowl in separate piles on top of the lettuce.
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Sprinkle the almonds and cranberries in the middle on top of the lettuce.
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Crumble the feta cheese over the top of all the other salad ingredients.
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When ready to serve drizzle strawberry vinaigrette over the top.
For the strawberry vinaigrette:
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Add strawberries, apple cider vinegar, avocado oil, honey and salt and pepper to taste to your blender and blend until the vinaigrette is smooth and emulsified.
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Add more honey or salt and pepper to taste if needed.
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Drizzle over the salad and store any unused vinaigrette in a covered container or Mason jar and refrigerate.
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Dressing may be stored up to 7 days in the refrigerator.
Ingredient Substitutions:
- For the lettuce you can use your favorite! Baby romaine, spring mix, arugula, baby spinach or any combination would be delicious.
- If you desire you can substitute other types of berries or just use strawberries. Any combination will work.
- Pecans, walnuts, pistachios or any type of glazed nut would taste great. You can use the cranberries or omit them if you prefer.
- Goat cheese would be a great substitution for the feta cheese or maybe even a grated white cheddar cheese.
Optional Salad Additions:
- To make this a main dish salad add shredded grilled chicken.
- Chopped red or green onions would add in extra flavor.
- Substitute balsamic or poppy seed vinaigrette dressing.
- Top the salad with sliced avocado.
Other salad recipes to try:
Triple Berry Garden Salad
Mixed berries, feta cheese, almonds and cranberries on a bed of baby spring lettuce and baby spinach mix with a fresh strawberry vinaigrette dressing is a match made in heaven! If you love berries you will love this delicious spring or summer salad!
Ingredients
- 1 package 50/50 blend baby spring mix and baby spinach blend (or lettuce of your choice)
- 1 cup hulled and quartered fresh strawberries
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
- 1/2 cup honey roasted almonds with cranberries (can add almonds and cranberries separately as well if you can't find them packaged together)
For the Strawberry Vinaigrette:
- 1-1/2 cups fresh strawberries, hulled and cut in half
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons avocado oil (or any neutral oil)
- salt and fresh ground pepper to taste
Instructions
- Place the green salad mix in a large salad bowl.
- Arrange strawberries, raspberries and blueberries around the edge of the bowl in separate piles on top of the lettuce.
- Sprinkle the almonds and cranberries in the middle on top of the lettuce.
- Crumble feta cheese over the top of all the other salad ingredients.
- When ready to serve, drizzle strawberry vinaigrette over the top.
For Strawberry Vinaigrette:
- Add strawberries, apple cider vinegar, avocado oil, honey and salt and pepper to taste to your blender and blend until the vinaigrette is smooth and emulsified.
- Add more honey or salt and pepper to taste if needed.
- Drizzle over the salad and store any unused vinaigrette in a covered container or Mason jar and refrigerate.
- Dressing may be stored up to 7 days in the refrigerator.
Notes
Salad makes approximately 6 servings and is 90 calories per serving.
Strawberry vinaigrette recipe makes about 1 cup.
Serving size is approximately 2 tablespoons and 1 serving contains 57 calories.