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Berry Salad With Cinnamon Vinaigrette

Servings 6 Servings

Ingredients
  

  • 10 Ounces Arugula
  • 2 Cups Strawberries Fresh, Quartered
  • 1/2 Cup Blueberries Fresh
  • 1/2 Cup Raspberries Fresh
  • 1/2 Cup Red Onion Chopped

Vinaigrette

  • 1/4 Cup Raspberry Vinegar
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons Granulated Sugar
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Hot Pepper Sauce

Optional Toppings

  • 12 Ounces Chicken Breast Cooked
  • Pecans Toasted

Instructions
 

  • In a large bowl combine spinach, strawberries, blueberries 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 spinach mixture and toss gently.
  • To serve, divide mixture among six plates and top each with 2 ounces thinly sliced chicken breast and pecans, if desired.

Notes

Daily Values:
35% vitamin A
6% calcium
60% vitamin C
15% iron
Nutrition Facts per Serving:
Calories: 170
Protein: 18 g
Carbohydrate: 17 g
Saturated Fat: 1 g
Cholesterol: 45 mg
Sodium: 210 mg
Dietary Fiber: 4 g
Sugars: 9 g
Fat: 4 g
Trans Fats: 0 g