Recipes

Garlic Vinaigrette:

3 T extra-virgin olive oil

2 T white wine vinegar

4 cloves garlic, minced

1 t Dijon mustard

¼ t salt

½ t freshly ground black pepper

Salad:

6 c mixed spring greens (about 6 ounces)

1 c fresh strawberries, sliced

1 c fresh blueberries

1 c fresh blackberries

6 T slivered almonds

In a small bowl, whisk together the oil, vinegar, garlic, mustard, salt and pepper. Set aside. Place all spring greens into a large bowl. Add the vinaigrette and toss to coat. Divide the salad between 6 salad plates and top each with an equal amount of strawberries, blueberries and blackberries. Sprinkle 1 tablespoon of almonds over each salad before serving. Tips: For a smoky flavor, toast the almonds in a preheated oven at 325 degrees for 10 minutes before topping the salad. Don’t like blackberries? Feel free to toss in your favorite mixed berries.