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: 4servings
Author: Catherine Christiano
Ingredients
6cupsbaby lettuce greens or arugula
1cupblueberries
1cuphoneydew melondiced
1cupstrawberrieshulled and sliced
5mint leaves or basil leavesfinely slivered
Raspberry Vinaigrette
1tablespoonraspberry vinegar
2tablespoonsfresh orange juice
1/2teaspoonhoney
2tablespoonsolive oil
salt to taste
Balsamic-Lime Vinaigrette
1tablespoonbalsamic vinegar
1tablespoonlime juice
1/2teaspoonhoney
4tablespoonsolive 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.