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Baby Greens with Blackberry Vinaigrette

November 9, 2017Recipes, Salads

This elegant salad is a blend of spinach, arugula and other baby greens. These dark, leafy greens are good sources of fiber, folate and a range of cancer-protective carotenoids. A rosy blackberry vinaigrette adds bright color, sweet flavor, and ellagic acid, a cancer-fighting compound found in berries. Pair with a simple glazed salmon for a beautiful meal for two.



4 cups lightly packed mesclun salad mix (spinach, arugula, kale or other baby greens)

2 slices (3/4-in.) reduced-fat fresh goat cheese

1 cup whole blackberries (can also include a few red raspberries)

3 tablespoons chopped walnuts or almonds (optional)


1/3 cup olive oil

1/4 cup lemon juice

1 Tbsp. maple syrup

1 Tbsp. dijon mustard

1 tsp. salt

2 tsp. pepper

1 tsp. ground cumin

1/2 tsp. turmeric

1/4 tsp. ground cinnamon

1/4 tsp. cayenne pepper


Place all dressing ingredients in bullet-style blender or mini food processor and whirl until dressing is creamy and smooth. Season with salt and pepper. Makes 1/2 cup dressing. Let dressing stand in refrigerator for up to 24 hours before using to maximize flavor.

Divide greens between 2 salad plates. If using cheese, set a slice in center on top of greens, then drizzle 2 tablespoons of Blackberry Vinaigrette over salad before serving. Or, drizzle on dressing, then sprinkle nuts and berries on top. Reserve remaining dressing for another use. It keeps covered in refrigerator for 3 days.

Makes 2 servings (2 cups). Per serving: 400 calories, 27 g total fat (6 g saturated fat, 0 g trans fat), 15 mg cholesterol, 32 g carbohydrate, 12 g protein, 10 g dietary fiber, 270 mg sodium, 14 g sugar, 5 g added sugar.

Recipe from the American Institute for Cancer Research.