For a sophisticated starter, try this colorful salad, which marries fresh berries, caramelized nuts and tangy feta cheese. Pureed berries form the base of the dressing, giving it a velvety texture and rich flavor.

Makes 4 servings, 2 1/2 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

Nuts
1 teaspoon extra-virgin olive oil
1 teaspoon honey
1/4 cup chopped hazelnuts or walnuts

Dressing
1/3 cup raspberries, blackberries and/or blueberries
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon water
1 teaspoon Dijon mustard
1 small clove garlic, crushed and peeled
1/2 teaspoon honey
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
2 tablespoons finely chopped shallots

Salad
10 cups mesclun salad greens (about 8 ounces)
1 cup blackberries, raspberries and/or blueberries
1/2 cup crumbled feta or goat cheese (4 ounces)

1. To prepare nuts: Preheat oven to 350°F. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl. Add nuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, 10 to 14 minutes. Let cool completely.
2. To prepare dressing: Combine berries, oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth. Transfer to a small bowl and stir in shallots.
3. To prepare salad: Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.

NUTRITION INFORMATION: Per serving: 232 calories; 17 g fat (4 g sat, 10 g mono); 17 mg cholesterol; 16 g carbohydrate; 7 g protein; 6 g fiber; 349 mg sodium.

Nutrition bonus: Vitamin A (80% daily value), Vitamin C (60% dv), Calcium (20% dv).

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 medium-fat meat, 2 fat

MAKE AHEAD TIP: Cover and refrigerate the dresing (Step 2) for up to 2 days.

Company and family have enjoyed this with walnuts, goat cheese and blueberries. It makes an excellent salad lunch whenever a girlfriend comes to visit. It's fast and simple but they think you really fussed.

Anonymous

We had this last night made with low-fat chevre, raspberries and blueberries. It was great, but the cheese overwhelmed the salad and there wasn't enough dressing. Next time, I'll halve the amount of chevre (saving calories) and substitute 4 tablespoons of freshly squeezed orange juice for the 1 tablespoon of water in the dressing.

Anonymous, Australia