Have you seen all the beautiful berries in the grocery store recently? We certainly have been taking advantage of the abundance of them, from strawberries to raspberries, blackberries to blue!
Of course, its fun to enjoy them right from your hand, but this salad won’t take up a lot of “eating time” and you’ll wow friends and family with its vibrant color and perfumed seasonal flavors.
This salad uses mint as a garnish. The flavor of mint, along with the orange juice and zest add just the right touch of sweetness to the salad, mimicking the flavors of sugar in the dressing without adding sugar. Mint is a wonderful, healthy addition to your recipes. It helps with digestion, nausea, and motion sickness. Different types of mint plants offer a range of antioxidant qualities and potential health benefits, especially for people who have irritable bowel syndrome (IBS).
Summer Berry Salad
- 1 TB Orange Zest
- 2 TB Freshly Squeezed Orange Juice
- 2 Tsp Dijon Mustard
- 2 TB Apple Cider Vinegar
- 1/3 Cup Extra Virgin Olive Oil
- ½ Tsp Sea Salt and ¼ Tsp Freshly Ground Black Pepper
- 4 – 6 Cups Fresh Seasonal Berries, your choice
- 1 Pkg Baby Greens
- 4 OZ Crumbled Goat Cheese
- ¼ Cup Toasted Almonds, Sliced or Slivered
- 2 TB *Chiffonade of Mint
Shake the orange zest, juice, mustard, vinegar, oil and salt and pepper together in a jar. Toss the berries with the Spring Greens and top with the goat cheese, almonds and chiffonade of mint. Drizzle with the orange dressing.
*Chiffonade is a culinary term meaning long thin strands. Wash, dry and then stack several mint leaves on top of each other. Roll them up and then cut them thinly with a sharp knife. That’s all there is to it!