Cinnamon Berry Salad
Fresh raspberries, blackberries and a raspberry vinaigrette are featured in this sweet summer salad.
Makes: 6 servings
Prep Time: 20 minutes
Total Time: 30 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Total Time: 30 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Ingredients
- 8 ounces mixed greens
- 3 ounces baby kale
- 2 cups fresh raspberries
- ½ cup fresh blackberries
- ½ cup red onion, chopped
- ¼ cup raspberry vinegar
- 1 tablespoon olive oil
- 3 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon hot pepper sauce
- 12 ounces cooked chicken breast, thinly sliced and divided
- ¼ cup pecans, chopped
- 2 teaspoons fresh basil, finely chopped
Instructions
- In a large bowl, combine mixed greens, baby kale, raspberries, blackberries 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 salad and toss gently to coat.
- To serve, divide salad among 6 plates and top each with 2 ounces thinly sliced chicken breast, pecans and fresh basil.
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