Recipe
Salad
Berry Salad with Baby Kale and Cinnamon Vinaigrette
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- In large bowl, combine salad blend, baby kale, strawberries, blueberries and onion. Set aside.
- In jar with tight-fitting lid, combine vinegar, olive oil, sugar, salt, cinnamon and hot pepper sauce. Shake well.
- Drizzle vinaigrette over salad and toss gently.
- 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