Ingredients: 
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
Kosher salt, to taste
Black pepper, to taste
4 cups spring mix
3 heaping cups blackberries
2 cucumbers, peeled and seeds scraped out, cut into 1-inch pieces on a diagonal
1 cup mint, chopped
1/4 cup chopped pecans

Yield: 
4-6, 4 ounce servings

Directions: 

In a small bowl, whisk together oil, vinegar, honey and salt and pepper. Combine spring mix, blackberries, cucumbers, mint, and pecans in a large serving bowl. Toss with dressing.


Nutritional Analysis: 
180 calories
12 g fat
1.5 g saturated fat
0 mg cholesterol
160 mg sodium
18 g carbohydrate
8 g fiber
8 g sugar
4 g protein

Blackberry and Cucumber Salad

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

February, 2017


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