Prep 20 mins
Cook 3 mins
Refreshingly nutritious salad enjoyed for breakfast snack or dessert. For vegans this can be made with simple syrup in place of the honey.
- 3⁄4 cup walnuts
- 6 ounces raspberries
- 6 ounces blackberries
- 16 ounces strawberries, 1/4
- 2 tablespoons apple cider vinegar
- 1⁄4 cup light honey
- 2 tablespoons chopped fresh tarragon leaves
- 1 piece lime zest, 1/2 x 2 inch piece of zest
- 3⁄4 cup lowfat Greek yogurt
- vanilla yogurt (optional)
- honey (optional)
- In a hot dry pan heat nuts to release natural oils and toast just a couple minutes. Set aside to cool.
- In a small pot over medium heat add vinegar, honey, tarragon, and zest bring to a boil for 2 minutes stirring. Then turn off heat and cool.
- Pour honey into blender reserving 1 tablespoon of the honey mixture in the pot.
- Stir the nuts into the pot with the tablespoon of honey mixture. Season with salt to taste.
- Add 1/2 the yogurt to the cooled honey in the blender. Blend till herbs and zest is smooth. Pour into a container and fold in remaining yogurt. Chill.
- Mix the berries and nuts in a bowl and pour the honey yogurt dressing over the berries giving a gentle stir. Chill for 1 hour.
- Serve over vanilla yogurt or a dollop on top for an extra creamy treat.
- Garnish with a fresh sprig of tarragon, a whole strawberry and an additional drizzle of honey.
Rita, I loved the flavors in this tasty salad. I used fresh strawberries & blueberries and frozen raspberries and blackberries. I didn't have enough raspberries so subed with blueberries. I also used a French Pear Vinegar as I was out of cider vinegar. The dressing was very delicious, so I opted to add a little more of it when serving the salad and omitted the greek yogurt, as per my picky dh. The honey is a wonderful addition. Thanks for sharing another winner. Made for Herbs of the Month - June - Tarragon :)
I love the amount of berries going into the salad. I used both the honey and regular yogurt, but found that the yogurt did not go so well with the Greek yogurt.
We really enjoyed the flavours in this salad. The vinegar took the edge off the sweetness of the honey and the walnuts were the perfect complement to the berries. We had with a dollop of vanilla yogurt over the top. I couldn't get Greek yogurt so my sauce may have been a bit runnier as a result. In step 5 of the instructions the sauce was too watery to fold in the 2nd half of the yogurt and I ended up just mixing it in. Made for Craze-E Contest.