Baby Greens with Blackberry Vinaigrette

Makes 2 serving. Per Serving: 150 calories, 11 g total fat (4 g saturated fat), 9 g carbohydrate, 3 g dietary fiber, 4 g protein, 99 mg sodium.


Salad Ingredients:

  • 4 cups lightly packed mesclun salad mix spinach, arugula, or other baby greens
  • 2 slices 3/4-in. reduced-fat fresh goat cheese
  • 1 cup whole blackberries can also include a few red raspberries
  • 3 tablespoons chopped walnuts or almonds optional

Dressing Ingredients:

  • 1/2 cup fresh or frozen blackberries defrost if frozen
  • 2 tsp. coarsely chopped shallots
  • 2 Tbsp. extra virgin olive oil
  • 4 tsp. fresh lemon juice
  • 2 tsp. agave syrup
  • 2 tsp. balsamic vinegar
  • 1/2 tsp. Dijon-style mustard
  • Salt and freshly ground pepper to taste


  1. 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.
  2. 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.