5 cups torn spring leaf lettuce
2½ cups spinach leaves
1½ cups sliced strawberries
1 cup fresh blueberries
½ cup thinly sliced green onions
4 teaspoons lemon juice
2½ tablespoons olive oil
1 tablespoon balsamic vinegar
1½ teaspoons Dijon mustard
2 teaspoons Kentucky honey
½ teaspoon salt
¼ cup feta cheese crumbles
½ cup unsalted sliced almonds

8, 1 cup servings


1. Combine leaf lettuce and spinach leaves with sliced strawberries, blueberries and green onion in a large salad bowl.

2. Prepare dressing by whisking together the lemon juice, olive oil, balsamic vinegar, Dijon mustard, honey and salt; pour over lettuce mixture and toss to coat.

3. Sprinkle salad with feta cheese and sliced almonds.

4. Serve immediately.

Nutritional Analysis: 
130 calories
9 g fat
1.5 g sat fat
240 mg sodium
12 g carbohydrates
3 g fiber
7 g sugar
3 g protein

Spring Harvest Salad - Plate it Up! Kentucky Proud

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

March, 2012

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.