Mixed Green Salad with Tangy Vinaigrette and Fresh Berries
Recipe: #40765
May 27, 2023
"This makes quite a bit of dressing. Don't pour it all on at once. Add it until you're happy and then save the leftovers for your next salad. I like sweet cherry peppers in salad and I hate to toss the brine, so I make this vinaigrette with it when the jar of peppers is almost gone. I add the vinegar, oil, salt and pepper to the jar, close the lid and shake. I wrote the instructions to use a mixing bowl, because everyone has that, but using the jar saves dishes and gives me a container to save leftovers, if there are any (and there usually are)."
Original is 4 servings
Ingredients
- For the vinaigrette:
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- For the salad:
Nutritional
- Serving Size: 1 (362.1 g)
- Calories 721.9
- Total Fat - 5.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 5.8 mg
- Sodium - 177.9 mg
- Total Carbohydrate - 146.8 g
- Dietary Fiber - 27.3 g
- Sugars - 10.6 g
- Protein - 32.6 g
- Calcium - 73.9 mg
- Iron - 7.5 mg
- Vitamin C - 26.7 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
In a small bowl, whisk together the red wine vinegar, brine from jarred sweet cherry peppers, avocado oil, salt, honey or sugar (if using), and pepper until well combined. Set aside.
Step 2
In a large salad bowl, combine the mixed spring greens, sliced red onion, celery, carrots, strawberries, blueberries, and sliced jarred sweet cherry peppers.
Step 3
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
Step 4
Taste the salad and adjust the seasoning if needed.
Step 5
Serve immediately.
Tips
No special items needed.
0 Reviews
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