From berries to crumbled feta cheese, this salad is a kaleidoscope of bold flavours and compelling textures
Tips
Save extra dressing for another salad or use as a dip for raw vegetables.
Use pre-packaged assorted salad greens or any combination of lettuces. Add fresh berries, such as raspberries, blueberries and strawberries.
Makes 4 servings
Cooking time: 20 minutes
Ingredients
- 6 cups assorted greens 1.5 L
- ¼ cup Basil Buttermilk Dressing 50 mL
- 1 cup each blueberries, raspberries and sliced strawberries 250 mL
- ¾ cup crumbled feta cheese (110 g) 175 mL
Basil Buttermilk Dressing:
- Yield: 1 cup (250 mL) (see Tip)
- Prep: 10 minutes
- Refrigerate: 1 hour or longer
- 2/3 cup well-shaken buttermilk 150 mL
- 1/3 cup light mayonnaise 75 mL
- 2 tbsp finely chopped fresh basil or 2 tsp (10 mL) dried 25 mL
- 1 small clove garlic, minced 1
- Pinch each salt and freshly ground pepper Pinch
Instructions
- Place greens in large bowl. Drizzle with dressing; toss gently to coat.
- Divide salad evenly among 4 plates; top each serving with ¾ cup (175 mL) of the mixed berries and one-quarter of the cheese. Serve immediately.
Basil Buttermilk Dressing:
- In small bowl, whisk together buttermilk, mayonnaise, basil, garlic, salt and pepper.
- Chill, covered, for 1 hour, to allow flavours to develop.
Reference : Canadian Diabetes Association
