Fruit and feta salad

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

1. Place greens in large bowl. Drizzle with dressing; toss gently to coat.
2. 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: 

1. In small bowl, whisk together buttermilk, mayonnaise, basil, garlic, salt and pepper.
2. 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