strawberries, raspberries and blackberries?>

Tri-Berry Salad

by Berkeley Wellness  

This elevates the fruit salad to new heights. Serve it as an opener to a meal, or after the main course, European-style. It could even be a simple fruit dessert.


¼ cup orange juice

2 tablespoons red wine vinegar

2 tablespoons light brown sugar

¼ teaspoon pepper

3 cups halved strawberries

1 cup raspberries

1 cup blackberries

½ cup toasted walnuts, coarsely chopped


1. In a large bowl, whisk together the orange juice, vinegar, brown sugar and pepper.

2. Add the strawberries, raspberries and blackberries, and toss to coat.

3. Serve the berry mixture sprinkled with the toasted walnuts. Makes 4 servings.

Nutrition per serving: 169 calories, 7.3g total fat (0.6g saturated), 0mg cholesterol, 8g dietary fiber, 27g carbohydrate, 3g protein, 5mg sodium.

Good source of: anthocyanins, fiber, omega-3 fatty acids, vitamin C.

Berry Salad with Feta

To make a more substantial luncheon salad, follow the directions for Tri-Berry Salad, but add ¼ cup minced red onion to the salad when tossing. Crumble ½ cup of feta cheese over the top along with the walnuts.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.