Very Berry Salad with Dijon Balsamic Vinaigrette (S)

Serves 4
  • 8 oz. spinach (can substitute Romaine lettuce)
  • 1/2 c. blueberries
  • 1 c. strawberries, sliced
  • 1/4 c. almonds, lightly toasted and chopped

Dijon Balsamic Vinaigrette

  • 1/4 c. balsamic vinegar
  • 3 T. Dijon mustard (if you like your dressing to have a strong mustard flavor, use 4 T.)
  • 1 1/8 t. THM Super Sweet Blend or other stevia based sweetener, make sure you taste as you go (If you are not eating THM, use 1 T. honey)
  • 1/4 c. extra virgin olive oil
  • sea salt & pepper to taste
  1. Wash spinach, blueberries and strawberries. Slice the strawberries.
  2. Place 1/4 c. almonds in a small frying pan over medium-low heat. When you start to smell the almonds they are toasted enough. Watch them closely as they can go from nicely toasted to burnt very quickly.
  3. Combine balsamic vinegar, Dijon mustard and Truvia in a small bowl. Whisk until ingredients are just combined.
  4. Slowly whisk in the 1/4 c. extra virgin olive oil. Season with salt and pepper. Taste and adjust seasonings as necessary.
  5. Lightly drizzle dressing over the salad

***Unused dressing will keep in the refrigerator for up to one week.

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