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

10 minutes
20 minutes
160
1/4
Ingredients
- 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
Instructions
- Place greens in large bowl. Drizzle with dressing; toss gently to coat.
- 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:
- In small bowl, whisk together buttermilk, mayonnaise, basil, garlic, salt and pepper.
- Chill, covered, for 1 hour, to allow avours to develop.
Notes
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, http://www.robertrose.ca
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