This recipe elevates fruit salad to new heights. And with strawberries, raspberries, and blackberries in season in many parts of the U.S. this time of year, now is a great time to try it. Serve the salad as an opener to a meal, or after the main course, European-style. It could even be a simple fruit dessert.
- ¼ cup orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoons light brown sugar (optional)
- ¼ teaspoon pepper
- 3 cups halved strawberries
- 1 cup raspberries
- 1 cup blackberries
- ½ cup toasted walnuts, coarsely chopped
- In a large bowl, whisk together the orange juice, vinegar, brown sugar, and pepper.
- Add the strawberries, raspberries, and blackberries, and toss to coat.
- Serve the berry mixture sprinkled with the toasted walnuts.
Makes 4 servings; per serving: 170 calories, 7g total fat (<1g saturated), 8g dietary fiber, 27g carbohydrate, 3g protein, 5mg sodium.
From The Wellness Kitchen
A Different Spin: Berry Salad With Feta
To make a more substantial luncheon salad, follow the directions for Tri-Berry Salad, but add ¼ cup minced red onion to the salad when tossing. Crumble ½ cup of feta cheese over the top along with the walnuts.
