View step-by-step instructions

Makes 2 servings.

Ingredients

Vinaigrette

1/3 cup olive oil

1/4 cup lemon juice

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 teaspoon salt

2 teaspoons pepper

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Salad

4 cups lightly packed mesclun salad mix

2 slices (3/4-inch) reduced-fat fresh goat cheese or 3 tablespoons chopped walnuts or almonds 

1 cup whole blackberries (can also include a few red raspberries)

Directions

• Place all dressing ingredients in bullet-style blender or mini food processor, and whirl until dressing is creamy and smooth. Season to taste with salt and pepper.
• Let dressing stand in refrigerator for up to 24 hours before using. Makes 1/2 cup dressing.
• Divide greens between 2 salad plates. If using cheese, set a slice in center on top of greens and drizzle 2 tablespoons of blackberry vinaigrette over salad before serving. Or drizzle on dressing and sprinkle nuts and berries on top.
• Reserve remaining dressing for another use. It keeps covered in refrigerator for 3 days.

Nutrition information

Serving size: 1/2 of recipe. Amount per serving (with goat cheese): 400 calories, 27g total fat (6g saturated fat), 32g carbohydrate, 12g protein, 10g dietary fiber, 270mg sodium.

Source: American Institute for Cancer Research