Berry Salad With Cinnamon Vinaigrette
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
- 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.
- To serve, divide mixture among six plates and top each with 2 ounces thinly sliced chicken breast and pecans, if desired.
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
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