Baby greens with blackberry vinaigrette

View step-by-step instructions Link to step-by-step instructions

Makes 2 servings.



1/2 cup fresh or frozen blackberries (defrost if frozen)

2 teaspoons coarsely chopped shallots

2 tablespoons extra-virgin olive oil

4 teaspoons fresh lemon juice

2 teaspoons agave syrup

2 teaspoons balsamic vinegar

1/2 teaspoon Dijon-style mustard

Salt and freshly ground pepper, to taste


4 cups lightly packed mesclun salad mix

2 slices (3/4-inch) reduced-fat fresh goat cheese or 3 tablespoons chopped walnuts

6 to 8 whole blackberries, for garnish


  • Place all dressing ingredients in bullet-style blender or mini food processor, and whirl until dressing is creamy and smooth. Season to taste with salt and pepper.
  • Let dressing stand in refrigerator for up to 24 hours before using. Makes 1/2 cup dressing.
  • Divide greens between 2 salad plates. If using cheese, set a slice in center on top of greens and drizzle 2 tablespoons of blackberry vinaigrette over salad before serving. Or drizzle on dressing and sprinkle walnuts on top.
  • Garnish with 3 or 4 whole blackberries. Reserve remaining dressing for another use. It keeps covered in refrigerator for 3 days.

Nutrition information

Serving size: 1/2 of recipe. Amount per serving (with goat cheese): 150 calories, 11g total fat (4g saturated fat), 9g carbohydrates, 4g protein, 3g dietary fiber, 99mg sodium.

Source: American Institute for Cancer Research

Related stories

This information is provided for educational purposes only. Individuals should always consult with their healthcare providers regarding medical care or treatment, as recommendations, services or resources are not a substitute for the advice or recommendation of an individual's physician or healthcare provider. Services or treatment options may not be covered under an individual's particular health plan.