Blackberry, Jicama, and Apple Salad Recipe

Blackberry, Jicama, and Apple Salad

Serves 4

30 minutes or fewer

Blackberries are perfect salad berries because they’re sturdy enough to stand up to tossing and substantial enough to be speared with a fork. In place of jicama, you can use seeded cucumber.

2 Tbs. nonfat yogurt
4 tsp. lime juice
4 tsp. olive oil
2 tsp. raspberry champagne vinegar
2 tsp. agave nectar or honey
½ tsp. poppy seeds
2 cups arugula
1 cup blackberries
½ jicama, peeled and cut into thin matchsticks (1 cup)
½ Granny Smith apple, cut into thin matchsticks (1 cup)

Whisk together yogurt, lime juice, oil, vinegar, agave nectar, and poppy seeds in bowl. Combine arugula, blackberries, jicama, and apple in separate bowl. Toss with yogurt dressing, and serve immediately.

July 2009