Serve this brilliantly colored salad of mixed salad greens, blueberries, mandarin oranges, and pears with Grilled Sirloin with Honey-Mustard Marinade (page 176).
Recipe information
Yield
serves 4, 2 1/4 cups per serving
Ingredients
Strawberry Vinaigrette
Salad
Preparation
Step 1
In a food processor or blender, process the vinaigrette ingredients until smooth.
Step 2
In a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don’t burn.
Step 3
Just before serving, arrange the salad greens on plates. Drizzle with the vinaigrette. Top with the remaining ingredients.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 200
Step 6
Total Fat: 2.5g
Step 7
Saturated: 0.0g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 1.0g
Step 10
Monounsaturated: 1.5g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 21mg
Step 13
Carbohydrates: 45g
Step 14
Fiber: 7g
Step 15
Sugars: 34g
Step 16
Protein: 3g
Step 17
Dietary Exchanges
Step 18
2 Fruit
Step 19
1 Carbohydrate
Step 20
1/2 Fat
