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0 from 6 votes

Spring Berry Salad with Lemon Verbena Vinaigrette

A light salad made with a mix of fresh spring berries and a lemon verbena vinaigrette.

Prep Time
10 mins
Total Time
10 mins
Servings: 4 servings
Calories: 237 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • ⅓ cup champagne vinegar
  • ⅓ cup olive oil
  • ⅓ cup lemon verbena leaves loosely packed
  • 1 5 oz package spring mix salad greens
  • 2 cup fresh berries I used red and yellow strawberries, blueberries, and blackberries
  • 2 tbsp sunflower seeds

Instructions

    Cup of Yum
  1. Combine vinegar, olive oil, and lemon verbena leaves in a blender. Blend on high until leaves are pureed into the vinaigrette. (If you don't have a high-powered blender like the Vitamix, you may want to strain the dressing through a fine mesh sieve or cheesecloth.)
  2. Divide greens onto 4 plates.
  3. Top each with ½ cup of berries and sprinkle with sunflower seeds.
  4. Drizzle vinaigrette over the salad. (There might be extra—don't feel like you need to use it all!)

Notes

  • My strawberries were from the garden, so they were on the small side. If you're using larger ones, you'll need to quarter or halve them.

Nutrition Information

Calories 237kcal (12%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Sodium 4mg (0%) Potassium 107mg (3%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 45IU (1%) Vitamin C 12mg (13%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 237

% Daily Value*

Calories 237kcal 12%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 21g 32%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Sodium 4mg 0%
Potassium 107mg 2%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 45IU 1%
Vitamin C 12mg 13%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.