Spring Greens Mixed Berry Salad with Garlic Vinaigrette Jodie Shields, Partners Spring 2022
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.