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From berries to crumbled feta cheese, this salad is a kaleidoscope of bold flavours and compelling textures.

Prep Time:
10 minutes
Cook Time:
20 minutes
Serving Size:


  • 6 cups assorted greens 1.5 L
  • ¼ cup Basil Buttermilk Dressing 50 mL
  • 1 cup each blueberries, raspberries and sliced strawberries 250 mL
  • ¾ cup crumbled feta cheese (110 g) 175 mL

Basil Buttermilk Dressing:

Yield: 1 cup (250 mL) (see Tip)

Prep: 10 minutes

Refrigerate: 1 hour or longer

  • 2/3 cup well-shaken buttermilk 150 mL
  • 1/3 cup light mayonnaise 75 mL
  • 2 tbsp finely chopped fresh basil or 2 tsp (10 mL) dried 25 mL
  • 1 small clove garlic, minced 1
  • Pinch each salt and freshly ground pepper


  1. Place greens in large bowl. Drizzle with dressing; toss gently to coat.
  2. Divide salad evenly among 4 plates; top each serving with ¾ cup (175 mL) of the mixed berriesand one-quarter of the cheese. Serve immediately.

Basil Buttermilk Dressing: 

  1. In small bowl, whisk together buttermilk, mayonnaise, basil, garlic, salt and pepper.
  2. Chill, covered, for 1 hour, to allow 􀃓avours to develop. 


Salad: Canada’s Choice per Serving: ½ Carbohydrate, 1 Meat & Alternatives, 1 Fat

Dressing: Canada’s Choice per Serving: 1 Extra

Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, RobertRose Inc., 2011, 

Nutritional Information Per 1/4 of recipe
Amount % Daily Value
Calories 160
Fat 8 g 12 %
Saturated 4 g
+ Trans 0 g
20 %
Cholesterol N/A
Sodium 381 mg 16 %
Carbohydrate 16 g 5 %
Fibre 5 g 20 %
Protein 7 g

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