Fruit and feta salad

Ingredients

• 6 cups (1.5 L) baby spinach, arugula or assorted greens
• 1/3 cup (80 mL) Basil Buttermilk Dressing
• 1 cup (250 mL) each blueberries, raspberries and sliced strawberries
• ½ cup (125 mL) cup crumbled feta cheese
• ¼ cup (60 mL) walnut pieces

Basil buttermilk dressing:

Yield: 1 cup (250 mL) 

• 2/3 cup (160 mL) buttermilk
• 1/3 cup (80 mL) reduced-fat mayonnaise
• 2 tbsp (30 mL) finely chopped fresh basil or 2 tsp (10 mL) dried
• 1 small clove garlic, minced
• ¼ tsp (1 mL) each salt and freshly ground pepper

Instructions

1. In small bowl, whisk together buttermilk, mayonnaise, basil, garlic, salt and pepper. Cover and refrigerate for 1 hour or more to allow flavours to develop.  
2. Place greens and berries in large bowl. Drizzle with 1/3 cup dressing; toss gently to coat. [Note: reserve remaining dressing for use another time]
3. Divide salad evenly among 6 plates. Divide feta and walnuts evenly and sprinkle over each plate. Serve immediately.

Notes

Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, RobertRose Inc., 2011, http://www.robertrose.ca