Berry Salad With Cinnamon Vinaigrette

This fruity salad is a healthy and flexible alternative to your everyday lunch that will have your coworkers begging you for the recipe. It’s a colorful salad packed with vitamin C. You can also serve it as a side salad at your next summer get together.

As you go green with a salad, farmers go green by finding new ways to be sustainable. That means constantly working to improve farming techniques by adopting the latest technology and conservation practices. At this time of year, farmers use the latest technology to make pesticide applications as precisely as possible, which helps to make sure nothing is over-applied. Farmers want to do the best they can with the resources they have to be sure their farms are productive for many generations to come.

Try your own variations on this salad. It’s very flexible and always a winner. Sugar glazed and toasted pecans also add zing. If you are adventurous, try glazing them with a whisper of cayenne pepper.

Print Recipe
Berry Salad With Cinnamon Vinaigrette
Course Main Dish
Servings
Servings
Ingredients
  • 10 Ounces Arugula
  • 2 Cups Strawberries Fresh, Quartered
  • 1/2 Cup Blueberries Fresh
  • 1/2 Cup Raspberries Fresh
  • 1/2 Cup Red Onion Chopped
Vinaigrette
  • 1/4 Cup Raspberry Vinegar
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons Granulated Sugar
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Hot Pepper Sauce
Optional Toppings
  • 12 Ounces Chicken Breast Cooked
  • Pecans Toasted
Course Main Dish
Servings
Servings
Ingredients
  • 10 Ounces Arugula
  • 2 Cups Strawberries Fresh, Quartered
  • 1/2 Cup Blueberries Fresh
  • 1/2 Cup Raspberries Fresh
  • 1/2 Cup Red Onion Chopped
Vinaigrette
  • 1/4 Cup Raspberry Vinegar
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons Granulated Sugar
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Hot Pepper Sauce
Optional Toppings
  • 12 Ounces Chicken Breast Cooked
  • Pecans Toasted
Instructions
  1. In a large bowl combine spinach, strawberries, blueberries and onion. Set aside. In a jar with a tight-fitting lid, combine vinegar, olive oil, sugar, salt, cinnamon and hot pepper sauce. Shake well. Drizzle vinaigrette over spinach mixture and toss gently.
  2. To serve, divide mixture among six plates and top each with 2 ounces thinly sliced chicken breast and pecans, if desired.
Recipe Notes

Daily Values:
35% vitamin A
6% calcium
60% vitamin C
15% iron

Nutrition Facts per Serving:
Calories: 170
Protein: 18 g
Carbohydrate: 17 g
Saturated Fat: 1 g
Cholesterol: 45 mg
Sodium: 210 mg
Dietary Fiber: 4 g
Sugars: 9 g
Fat: 4 g
Trans Fats: 0 g

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