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.
- 1/2 cup (125 mL) white balsamic vinegar
- 2 tbsp (30 mL) sugar
- 1/4 cup (50 mL) heavy whipping cream
- Almond Clusters (optional, see Cook's Tip)
- 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
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
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.)
- 4 servings of 1 cup/250 mL salad
- 4 servings of 1 tbsp/15 mL dressing
Nutrients per serving:
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:
1 1/2 fruit, 1/2 vegetable, 1/2 fat (1 1/2 carb)
The term "reduce" means to boil down to reduce the volume of a mixture. For the dressing, the vinegar and sugar mixture is boiled until it is reduced by about half the original amount. The whipping cream thickens the dressing, adding a silky texture and slight caramel flavor when heated further.
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.