gardein summer berry salad

gardein summer berry salad

yield: serves 4

gardein summer berry salad

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  • 1 tblspvegetable oil
  • 1 pkgchick'n scallopini
  • to tastesea salt, coarse
  • to tasteblack pepper, fresh ground
  • 1/2 cuppomegranate juice
  • 3 tblspagave nectar
  • 3 tblspbalsamic vinegar
  • 1 tbspextra virgin olive oil
  • 1 tspgrated orange rind (zest)
  • 4 cupsbaby spinach, washed and clipped
  • 1/4 cupred onion, cut thinly root stem axis
  • to tastesea salt, fine
  • to tasteblack pepper, fresh ground
  • 1/2 cupblueberries, washed
  • 1/2 cupraspberries, washed
  • 2 tblsptoasted pinenuts

gardein summer berry salad


For the chick’n:
Sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute.

Transfer chick’n to cutting board and let rest for 1 minute. Cut chick’n into 1/2” strips.

For the dressing:
In a small mixing bowl, whisk together pomegranate juice, agave nectar, balsamic vinegar, extra virgin olive oil and orange zest.

For the salad:
In a large salad bowl, add spinach, salad dressing, red onion, salt and pepper. Delicately mix salad until all leaves are coated well with sauce.

Split salad onto 4 plates and garnish with blueberries, raspberries, strawberries, toasted pinenuts and warm gardein chick’n pieces.