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Berry Salad with Lime-Basil Vinaigrette

Make this summer salad this weekend - you can find lots of fresh produce at the Blacksburg Farmer's Market!

1/4 cup sliced almonds
1 tablespoon lime zest
1/4 cup fresh lime juice
1/2 cup extra-virgin olive oil
1 tablespoon honey
1/4 cup chopped fresh basil
Salt and pepper
8 cups baby spinach
1 cup fresh strawberries, hulled, thinly sliced
1 cup fresh blueberries
1 cup fresh raspberries
4 ounces soft goat cheese, crumbled
Place almonds in a small skillet over medium-low heat.
Cook, shaking skillet constantly, until almonds are light golden and fragrant, about 3 minutes. Immediately transfer to a bowl to cool for 5 minutes.
Place lime zest and juice, olive oil, honey and basil in a blender or food processor and puree until smooth.
Season with salt and pepper.
Place spinach, strawberries, blueberries and raspberries in a large bowl. Add dressing and gently toss to coat.
Season with salt and pepper.
Top with goat cheese and almonds and serve immediately.

Group Class Programming for Friday, July 28:
2. "Sham"
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