Berry Salad with Baby Kale and Cinnamon Vinaigrette

Recipe

Salad
Berry Salad with Baby Kale and Cinnamon Vinaigrette

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Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    8 oz.Hy-Vee Greener Supreme Blend salad (about 3/4 bag)
    3 oz.Hy-Vee HealthMarket organic baby kale (about 1/2 container)
    2 c.quartered fresh strawberries
    ½ c.fresh blueberries
    ½ c.chopped red onion
    ¼ c.raspberry vinegar
    1 tbsp.Hy-Vee Select olive oil
    3 tbsp.Hy-Vee sugar
    ¼ tsp.Hy-Vee salt
    ¼ tsp.Hy-Vee ground cinnamon
    ¼ tsp.hot pepper sauce
    12 oz.cooked chicken breast, thinly sliced, divided
    Hy-Vee pecans, optional

    Directions

    1. In large bowl, combine salad blend, baby kale, strawberries, blueberries and onion. Set aside.
    2. In jar with tight-fitting lid, combine vinegar, olive oil, sugar, salt, cinnamon and hot pepper sauce. Shake well.
    3. Drizzle vinaigrette over salad and toss gently.
    4. To serve, divide dressed salad among 6 plates and top each with 2 ounces thinly sliced chicken breast and pecans, if desired.

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 45mg
    • Sodium: 140mg
    • Total Carbohydrates: 14g
    • Protein: 18g

    Daily Values

    0%
    Vitamin A 80%
    0%
    Vitamin C 90%
    0%
    Iron 8%
    0%
    Calcium 4%

    Recipe Source:

    adapted from Hy-Vee Seasons Healthy Living Recipes Cookbook