Berry Salad with Cinnamon Vinaigrette

Recipe

Salad
Berry Salad with Cinnamon Vinaigrette

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Plate of spinach topped with strawberries, blueberries, chicken slices, red onion, pecans and vinaigrette

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1 ratings

Recipe Data

6
Servings

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Description

Dietitian Tip: Give this salad a winter twist by using seasonal fruits such as apples and pomegranates in place of the berries.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1(10 oz) bag baby spinach
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 granulated 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 a large bowl combine spinach, strawberries, blueberries and onion. Set aside.
  2. In a jar with a tight-fitting lid, combine vinegar, olive oil, sugar, salt, cinnamon and hot pepper sauce. Shake well.
  3. Drizzle vinaigrette over spinach mixture and toss gently.
  4. To serve, divide mixture 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: 4g
  • Cholesterol: 45mg
  • Sodium: 210mg
  • Total Carbohydrates: 17g
  • Protein: 18g

Daily Values

0%
Vitamin A 35%
0%
Vitamin C 60%
0%
Iron 15%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Healthy Living Recipes Cookbook.