Side
Salad with Berries and Pecans
Mixed baby greens glisten under a light Champagne vinaigrette scented with basil, while juicy blackberries and raspberries burst with sweetness against the warm crunch of toasted pecans.
- Total
- 5 min
- Prep
- 5 min
- Serves
- 4
Nutrition per Serving
- Calories
- 155
- Protein
- 2g
- Carbs
- 7g
- Fat
- 14g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 15mg
Ingredients
- 1 5 ounce package mixed baby greens (or baby arugula)
- 1/2 package blackberries (3 ounces total)
- 1/2 package raspberries (3 ounces total)
- 15 pecan halves
- 1 tbsp Champagne vinegar
- 1/8 tsp kosher salt ( and freshly ground pepper, to taste)
- 1/2 tsp dried basil
- 3 tbsp extra-virgin olive oil
Instructions
- For the dressing, place vinegar in a non reactive mixing bowl with basil, salt and pepper to taste.
- Drizzle the olive oil in a slow stream, whisking until the oil is emulsified.
- Toss the mixed greens with the vinaigrette and place in a salad bowl.
- Top with blackberries, raspberries and pecans and serve right away.