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+ servings

Mixed Berry Salad With a Simple Honey Dressing

Whisk together an easy mixed berry salad with fresh fruit and a simple honey dressing. Perfect for a spring or summer side dish!
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Course: Desserts, Side Dish
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 110kcal
Author: Mel Lockcuff

Ingredients

Instructions

  • Before getting started, be sure to wash* and prep* all of your fruits and berries, allowing them time to dry afterward.*
  • Gently mix together the strawberries, blueberries, blackberries, and raspberries in a large mixing bowl.
  • Stir in the lemon juice.
  • Then stir in the honey.
  • Spoon the triple mixed berries into bowls and serve. It's that easy!

Notes

*I like to soak my berries in a vinegar/water mixture, then rinse well.
*By prep, I just mean to remove any stems from the berries; then slice the strawberries to the size you prefer for your salad.
*For this recipe, it's really best to use fresh fruit. Frozen fruit will be soggy after thawing, which doesn't yield a very desirable texture or flavor.
How do you keep your fruit salad from turning brown?
Provided the proper amount of lemon juice is used, this fruit salad really shouldn't turn brown in the refrigerator. It's best to make it no more than 1-2 days ahead of time; if adding in fruit that can rapidly brown, like apples or bananas, it's best to refrain from slicing them up and adding them to the salad until you're ready to serve.
How do you store fruit salad?
Store your mixed berry salad in an airtight container in the refrigerator for up to 1-2 days. After this, most fruit will begin to turn soft and/or brown in color. Just watch it.

Nutrition

Calories: 110kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 219mg | Fiber: 5g | Sugar: 21g | Vitamin A: 113IU | Vitamin C: 58mg | Calcium: 26mg | Iron: 1mg
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