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Berry Crunch Salad

Sweet berries and crunchy candied nuts make this colorful salad one you’ll happily eat on repeat.

Ingredients

Candied Nuts

1 cup (250 mL) pecan halves

½ cup (125 mL) sugar

2 tbsp (30 mL) water

½ tbsp (7 mL) Cinnamon Toast Blend

Salad

8 oz. (250 g) strawberries (about 5–6 medium/large berries)
1 cup (250 mL) blueberries
2 hearts of romaine, chopped (about 8 cups/2 L)
10 oz. (300 g) cooked chicken breast, chopped (1½ cups/375 mL) (optional)
4 oz. (125 g) white cheddar cheese, cut into small cubes

Dressing

3 tbsp (45 mL) olive oil
1½ tbsp (22 mL) apple cider vinegar
1½ tbsp (22 mL) maple syrup
½ tsp (2 mL) Cinnamon Toast Blend

Directions

Add the candied nuts ingredients to the Electric Pop & Stir. Select the NUTS setting and cook until the nuts look sandy, about 9–12 minutes. Move the nuts to a parchment-lined cookie sheet to cool.
Add the strawberries and blueberries to the basket of the Salad & Berry Spinner. Rinse with water, then spin once to clean. Discard the water.
Remove the stems from the strawberries then slice with the Cup Slicer; set aside.
Add the romaine to the basket of the Salad & Berry Spinner. Rinse with water, then spin fast several times to clean. Discard the water, then rinse and wipe the bowl.
Whisk together the dressing ingredients in a small bowl until combined.
Add the lettuce to the bowl of the Salad & Berry Spinner, top with the chicken, berries, cheese, and candied nuts. Add the dressing and toss before serving.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 370, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 33 g, Fiber 4 g, Sugars 27 g (includes 21 g added sugar), Protein 17 g