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Baby greens with blackberry vinaigrette

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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

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