Recipe Detail

Blackberry Salad with Balsamic Vinaigrette

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Number of Servings:


  1. 2 tablespoons - balsamic vinegar
  2. 2 tablespoons - Dijon mustard
  3. 1 tablespoons - maple syrup or honey
  4. 1/4 teaspoons - salt
  5. 6 tablespoons - olive oil
  6. 1 cups - ripe blackberies
  7. 8 cups - baby greens mix
  8. 1/4 cups - crumbled feta cheese or goat cheese
  9. 1/4 cups - almonds (smoked and salty work well)


For Dressing:
In a small bowl, whisk together all dressing ingredients except for olive oil, until ingredients are fully combined. Gradually whisk in the olive oil, one tablespoon at a time until incorporated.
Serve with salad immediately; store refrigerated (up to 2 weeks), and shake before serving.

For Salad:
Place greens on plates, top with blackberries, cheese crumbles and almonds. Drizzle with dressing just before serving.


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