Berry Salad with Cinnamon Vinaigrette
Dietitian Tip: Give this salad a winter twist by using seasonal fruits such as apples and pomegranates in place of the berries.
Servings and Ingredients
|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|
- In a large bowl combine spinach, strawberries, blueberries and onion. Set aside.
- In a jar with a tight-fitting lid, combine vinegar, olive oil, sugar, salt, cinnamon and hot pepper sauce. Shake well.
- Drizzle vinaigrette over spinach mixture and toss gently.
- To serve, divide mixture among 6 plates and top each with 2 ounces thinly sliced chicken breast and pecans if desired.
170 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 17g
- Protein: 18g
Vitamin A 35%
Vitamin C 60%
Hy-Vee Seasons Healthy Living Recipes Cookbook.