I love the different seasons. I especially love spring with the abundance of green everywhere and the fresh fruit, which starts to appear in the garden and at the farmers markets. Although it’s still a little early for strawberries in Vermont, this fresh spring salad with berries is perfect for that first dinner cooked on the grill. We ate this salad with grilled chicken the first night and the next night I served it with slices of grilled chicken on top of the salad. Both were delicious.
Fresh Raspberries and Blackberries
½ cup slivered almonds, toasted
¼ cup oil
1 Tbsp red wine vinegar
1 Tbsp orange juice
1 Tbsp honey
1 tsp grated orange peel
1 tsp Dijon mustard
¼ tsp salt
1/8 tsp pepper
In a large bowl, combine the greens, berries and almonds. Combine the remaining ingredients in a jar and shake well. Drizzle dressing over the salad and toss to coat.
Leftover salad is wonderful with sliced chicken.
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