Boysenberry Salad with Yogurt Honey Dressing

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Happiness in a bowl!

My boysenberry vine came alive with fruit.  I’ve never seen them untill we moved to California about 4 years ago. My hubby and I went to a nursery one day to get some blueberry bushes and I happened to find them. Boysenberries look like blackberries, but they are actually a cross between blackberries, loganberries, and raspberries. These are the most delicious berries I’ve ever eaten. High in Vitamin C and fiber which helps to reduce the risk of certain cancers. It’s hard to find at groceries so it was a good idea that we planted in our backyard.

 

 

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Have I mentioned my infatuation with microgreens? Sprouts, microgreens and baby greens are packed with higher nutrients than full-grown vegetables. They also contain more enzymes  which will help your body to extract higher levels of vitamins and minerals. I think a simple way to improve your nutritional health is to add  sprouts or microgreens in your diet.  Salad is my daily absolute must and I used to eat lettuce a lot, but I found that besides fiber, it really doesn’t provide much nutrients. So, I eat sprouts or microgreens more often these days and I’m thinking about grow them at home because commercially grown sprouts are actually one of the most commonly contaminated foods. I always leave them in the water with 10% of white vinegar for 15 minutes and rinse very well, at least 3 times, before eating.

 

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This salad bowl is packed with vitamins, minerals, and phytonutrients. I wanted add some chopped avocado, but it was not ripened yet. If you can’t get boysenberries you can use any berries. This salad bowl will brighten up your day.

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BOYSENBERRY SALAD

Ingredients

  • 2.5 oz micro green, washed
  •  1 cup boysenberries
  • 1/2 cup yellow corn kernels, thawed
  • 1/3 cup pine nuts, toasted
  • 1/4 cup feta cheese

Yogurt Honey Dressing

  • 2 tablespoons plain yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon raw honey
  • 2 teaspoons apple cider vinegar
  • Pink salt, white pepper

Instructions

  1. In a bowl, toss the microgreens with the boysenerries, corn, and pine nuts. Top with feta cheese.
  2. Whisk together plain yogurt, mayonnaise, honey, apple cider vinegar, salt and pepper. Refrigerate at least 1 hour before serving.
  3. Drizzle the dressing on top of salad.
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