Name: Green Salad with Berries, Melon, and Mint
Ingredients: 6 cups baby lettuce greens or arugula; 1 cup blueberries; 1 cup honeydew melon (diced); 1 cup strawberries (hulled and sliced); 5 mint leaves or basil leaves (finely slivered); 1 tablespoon raspberry vinegar; 2 tablespoons fresh orange juice; 1/2 teaspoon honey; 2 tablespoons olive oil; salt to taste; 1 tablespoon balsamic vinegar; 1 tablespoon lime juice; 1/2 teaspoon honey; 4 tablespoons olive oil; salt and pepper to taste

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Green Salad with Berries, Melon, and Mint

This is a nice summer salad. Serve with either the Raspberry Vinaigette or the Balsamic-Lime Vinaigrette.

Based on a recipe from Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 43.

Course: Fruit, Gluten Free, Side Dishes - Salads, Vegetarian

Servings: 4 servings

Author: Catherine Christiano

Ingredients

6 cups baby lettuce greens or arugula
1 cup blueberries
1 cup honeydew melon diced
1 cup strawberries hulled and sliced
5 mint leaves or basil leaves finely slivered

Raspberry Vinaigrette

1 tablespoon raspberry vinegar
2 tablespoons fresh orange juice
1/2 teaspoon honey
2 tablespoons olive oil
salt to taste

Balsamic-Lime Vinaigrette

1 tablespoon balsamic vinegar
1 tablespoon lime juice
1/2 teaspoon honey
4 tablespoons olive oil
salt and pepper to taste

Instructions

In a small bowl, whisk together vinaigrette ingredients.
Place greens in large bowl, add enough dressing to lightly coat, and toss well. Divide among 4 plates or arrange on serving platter. Scatter with fruit and garnish with mint. Serve immediately.