Berry Salad With Cinnamon Vinaigrette
  • 10Ounces Arugula
  • 2Cups StrawberriesFresh, Quartered
  • 1/2Cup BlueberriesFresh
  • 1/2Cup RaspberriesFresh
  • 1/2Cup Red OnionChopped
  • 1/4Cup Raspberry Vinegar
  • 1Tablespoon Olive Oil
  • 3Tablespoons Granulated Sugar
  • 1/4Teaspoon Salt
  • 1/4Teaspoon Ground Cinnamon
  • 1/4Teaspoon Hot Pepper Sauce
Optional Toppings
  • 12Ounces Chicken BreastCooked
  • PecansToasted
  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