CCFB News» April 2022

Garlic Vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper

Salad:

• 6 cups mixed spring greens (about 6 ounces)
• 1 cup fresh strawberries, sliced
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 6 tablespoons 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.