Berry Salad in Honey Mascarpone Dressing
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Servings
8 to 12 servings
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Calories
181 kcal
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Cuisine
American, International
Berry Salad in Honey Mascarpone Dressing
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 8-12 butter lettuce leaves
- 1 lb. strawberries chopped
- 6 oz. raspberry
- 6 oz. blueberries
- 1 ½ cups grape halved, red, seedless
Honey Mascarpone:
- ½ cup mascarpone 4 oz., softened
- ¼ cup yogurt I use nonfat, Greek; vanilla
- 1 tablespoon honey
- 2 teaspoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
Garnish:
- lemon zest from one lemon
- ½ cup pecans chopped, caramelized
Instructions
- Add all of the fruit to a large bowl.
- Whisk together all of the Honey Mascarpone ingredients until very smooth. Add Honey Mascarpone to fruit and gently fold together until well combined. Add additional sugar for sweeter, more lemon for tangier. Spoon desired amount of filling into lettuce leaves and sprinkle with nuts. Best if served immediately.
Notes
- The Honey Mascarpone is simply divine and would also taste delicious as a dip instead of mixing into the berries.*This recipe is for 1 cup nuts, simply half the ingredients and follow the directions as outlined.
Nutrition Information
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Calories
181kcal
(9%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
14mg
(5%)
Sodium
39mg
(2%)
Potassium
231mg
(5%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
740IU
(15%)
Vitamin C
43.1mg
(48%)
Calcium
48mg
(5%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 8to 12 servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 39mg | 2% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 43.1mg | 48% |
| Calcium | 48mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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