Search Recipes

Enter Keywords or Ingredients:


Separate multiple keywords or ingredients with a space or comma.

Featured Products
Buy Now!
7-Piece Set
$480.00
Buy Now!
8" Sauté Pan
$52.00
Buy Now!
Salad & Berry Spinner
$60.50
Buy Now!
Stainless/Silicone Sauce Whisk
$19.00

RecipesPrintE-mail

Berry & Kiwi Salad with Sweet Balsamic Dressing



Berry & Kiwi Salad with Sweet Balsamic Dressing
The silky, pale green leaves of Boston lettuce pair beautifully with summer fruit and the subtle caramel flavor of the dressing.
Ingredients:
Dressing
1/2   cup (125 mL) white balsamic vinegar
2   tbsp (30 mL) sugar
1/4   cup (50 mL) heavy whipping cream
Salad
   Almond Clusters (optional, see Cook's Tips)
1   small head Boston or bibb lettuce
1   cup (250 mL) strawberries, hulled and halved
1   cup (250 mL) blackberries or blueberries
2   kiwi, peeled and cut into wedges
Directions:
  1. For dressing, whisk vinegar and sugar in (1.5-qt./1.5 L) Saucepan using Silicone Sauce Whisk. Bring to a boil; reduce heat to medium and cook 6-8 minutes or until mixture is reduced by half (1/4 cup/50 mL). Slowly whisk in cream; cook without stirring 2 minutes. Remove from heat; cool. Cover; refrigerate until ready to serve
  2. If desired, prepare Almond Clusters and set aside. For salad, discard any bruised outer leaves from head of lettuce. Gently wash lettuce and berries in separate colanders of Salad & Berry Spinner; spin dry. (Keep the small lettuce leaves whole and tear larger outer leaves, if necessary.) For each serving, place lettuce into serving bowl. Arrange strawberries, blackberries and kiwi over lettuce. Drizzle with about 1 tbsp (15 mL) dressing; serve with Almond Clusters, if desired. (Cover and refrigerate any remaining dressing for another use.)

Yield: 4 servings

Nutrients per serving: Light (about 1 cup/250 mL salad and 1 tbsp/15 mL dressing): Calories 120, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 23 g, Protein 2 g, Sodium 5 mg, Fiber 3 g

U.S. Diabetic exchanges per serving (about 1 cup/250 mL salad and 1 tbsp/15 mL dressing): 1 1/2 fruit, 1/2 vegetable, 1/2 fat (1 1/2 carb)

Cook's Tips: For Almond Clusters, combine 1/4 cup (50 mL) sliced almonds, 2 tsp (10 mL) corn syrup and 1/2 tsp (2 mL) sugar in (8-in./20 cm) Sauté Pan; toss to coat. Cook and stir over medium-high heat 5-7 minutes or until almonds begin to brown, stirring frequently. Immediately remove from pan onto Parchment Paper; cool completely. Break into clusters.