Recipe: Baby Greens with Blackberry Vinaigrette

Baby Greens with Blackberry Vinaigrette
Makes 2 servings

Dressing:

• ¼ cup fresh or frozen blackberries (defrost if frozen)
• 1 teaspoon coarsely chopped shallots
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon balsamic vinegar
• ¼ teaspoon Dijon-style mustard
• 1 pinch sea salt
• 1 pinch freshly ground pepper

Salad:

• 4 cups lightly packed mesclun salad mix
• 2 tablespoons crumbled fresh goat cheese
• 3 tablespoons chopped walnuts

Directions:

1. Place all dressing ingredients in blender or mini food processor and blend until dressing is creamy and smooth. Let dressing stand in refrigerator for up to 24 hours before using.
2. When ready to serve salad, divide greens between 2 plates. Add goat cheese, then drizzle 2 tablespoons of dressing over each salad. Top with chopped walnuts.

Nutrition (per serving): Calories: 198, Fat (g) 16; Sat. Fat (g): 3; Chol (mg): 7; Sodium (mg): 187; Carb (g): 9; Fiber (g): 3; Protein (g): 6;

*Mito-Ketoflex and Dairy-free options: Omit goat cheese and prepare as directed. Substitute cashew cheese for goat cheese of desired. Note that nutritional analysis is calculated with dairy ingredients included.

(Institute of Functional Medicine Mito Food Plan Weekly Planner and Recipes, version 4, 2018)