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
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
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.
