Fruit and feta salad
Prep Time:
10 minutes
Cook Time:
20 minutes
Serving Size:
1 1/2 cups (375 mL)
Lunch
From berries to spinach to walnuts, this salad is a kaleidoscope of colours, flavours and fibre!
Ingredients
Salad:
- 6 cups (1.5 L) baby spinach, arugula or assorted greens
- 1/3 cup (80 mL) Basil Buttermilk Dressing
- 1 cup (250 mL) each blueberries, raspberries and sliced strawberries
- ½ cup (125 mL) cup crumbled feta cheese
- ¼ cup (60 mL) walnut pieces
Basil buttermilk dressing:
Yield: 1 cup (250 mL)
- 2/3 cup (160 mL) buttermilk
- 1/3 cup (80 mL) reduced-fat mayonnaise
- 2 tbsp (30 mL) finely chopped fresh basil or 2 tsp (10 mL) dried
- 1 small clove garlic, minced
- ¼ tsp (1 mL) each salt and freshly ground pepper
Instructions
- In small bowl, whisk together buttermilk, mayonnaise, basil, garlic, salt and pepper. Cover and refrigerate for 1 hour or more to allow flavours to develop.
- Place greens and berries in large bowl. Drizzle with 1/3 cup dressing; toss gently to coat. [Note: reserve remaining dressing for use another time]
- Divide salad evenly among 6 plates. Divide feta and walnuts evenly and sprinkle over each plate. Serve immediately.
Notes
Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, RobertRose Inc., 2011.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 130 | |||
| Fat 7 g | 9 % | ||
| Saturated 2.5 g + Trans 0 g | 13 % | ||
| Cholesterol 10 mg | |||
| Sodium 260 mg | 11 % | ||
| Carbohydrate 12 g | |||
| Fibre 4 g | 14 % | ||
| Protein 6 g | |||
