Food: Berry Vinaigrette Salad

I’ve been caught up with so many interesting endeavors lately that I realized I haven’t posted a recipe in a long time. Here’s one that’s perfect for summer. It’s from my upcoming book, Sustenance & Harmony. Hope you enjoy it!

Berry Vinaigrette Salad – JoAnn Ryan


1 6-ounce carton of fresh ripe raspberries
1 6-ounce carton of fresh ripe blueberries
1 to 2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 tablespoons half and half or milk (or more if you want a creamier dressing)
2 tablespoons honey
1 head of green leaf or romaine lettuce
Sliced or chopped nuts, like almonds, walnuts, pecans, peanuts, cashews, pine nuts or sunflower seeds
Grated or crumbled cheese, like feta, Parmesan, cheddar, pepper jack, smoked gouda or blue cheese


Place the raspberries and blueberries in a medium-sized bowl. Coarsely mash them with a fork, potato masher or pastry blender.

Add and incorporate the vinegar, olive oil, half and half and honey. Stir until well blended. Alternatively, if you want a smoother dressing you can run it through a blender or food processor.

Shred the lettuce and place in bowls. Top with nuts and cheese. Drizzle on the dressing and serve.

You can experiment with adding or substituting other fruit, like blackberries, strawberries, mandarin oranges or peaches.

Makes 3 to 4 servings.

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