Summer Salad

July 21, 2018

Summer Salad

Summer Salad

A few years ago, a group of us went to Phoenix. Frances made this dressing up and it quickly became one of my summer favorites. It was Meyer lemon season then (November to March) and that’s what we used. Meyer lemons are milder in flavor than a regular lemon, more like a cross between a lemon and tangerine. I do make the dressing in Canadian winters when I see Meyer lemons and remember hot blue-sky days, otherwise substitute the Meyer lemons for orange juice. Makes 4 individual salads
Course Salad
Cuisine North American
Keyword Baby Greens, Blackberries, Orange Juice, Red Onions, White Balsamic Vinegar

Ingredients

Salad:

  • 8 cups baby Greens 0 CHO
  • 32 (180 gr) Blackberries 8 CHO
  • Slivers of Red onion 0 CHO

TOTAL CHO 8 CHO

    Dressing:

    • 2 TBSP White Balsamic vinegar (2 CHO/TBSP) 4 CHO
    • 2 TBSP fresh Meyer lemon juice/orange juice/prepared orange juice/
    • Fresh squeezed orange juice/ or Tropicana Original (2 TBSP/28 gr/30 ml) 3 CHO
    • 2 TBSP olive oil 0 CHO
    • ½ tsp. Dijon mustard 0 CHO
    • Salt and pepper to taste 0 CHO

    TOTAL CHO FOR DRESSING 7 CHO

    • TOTAL WEIGHT 80 GRAMS
    • TOTAL VOLUME 1/3 CUP/5.33 TBSP
    • 7 CHO DIVIDED BY 80 GRAMS = .087 CHO/GRAM
    • 1 TBSP = 15 GRAMS (.087 CHO x 15 GRAMS) 1.30 CHO/TBSP

    TOTAL CHO PER INDIVIDUAL SALAD 3.30 CHO

      Instructions

      1. Mix salad dressing and set aside. (Some in the family prefer with the mustard and some without).

        Set out 4 individual salad plates and place 2 cups baby greens along with 8 (45 gr/2 CHO) Blackberries. Sprinkle a few slivers of red onion on each plate.

        Drizzle with 1 TBSP dressing or by the gram. Feel free to make more dressing if you like. Equal parts of the oil, juice and balsamic make it easy to do.


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