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Blackberry-Lemon Salad

Blackberry-Lemon Salad

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  • 1 pint blackberries, preferably organic
  • 1 Tablespoon lemon zest
  • 4 Cups packed mixed greens
  • 1 Tablespoon finely chopped dill
  • 1 scallion, chopped
  • Juice of 1 large lemon
  • 2 Tablespoons red-wine vinegar
  • 1 Tablespoon flax oil
  • 2 Tablespoons sesame seeds
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon freshly ground black pepper


In a large bowl, combine the blackberries, lemon zest, mixed greens, dill, and scallion. Set aside. In a small bowl, whisk the lemon juice, vinegar, oil, sesame seeds, sea salt, and pepper. Pour the dressing over the salad and gently toss to combine. Serve at room temperature or chilled.

Nutritional Facts


Calories Per Serving103

Folate equivalent (total)42µg10%

Blackberries & Greens Salad

We have all heard the saying, “Looks can be deceiving.” Blackberries & Greens Salad is like that. The ingredient list is simple but the finished product looks and tastes extraordinary – as is the case with Grilled Pineapple with Lime Zest and Spaghetti Pomodoro.

Blackberries & Greens Salad is like a beautiful, unpretentious, middle school teacher. Her beauty is obvious and many assume she doesn’t have much money — until she donates her Monet, Picasso and Warhol to the new art museum in town.

This salad is similar. It is gorgeous with its greens and blues, but one might assume a little flavorless until the first bite. My, oh my, that is when its richness in textures and flavors shine through. This salad has it all – sweet berries, leafy greens, touch of green onions, crunchy almonds and creamy goat cheese with a kick of spicy acidity from balsamic vinegar. Place this on the table and other dishes blush from embarrassment.

…just a thought. Have you ever wondered why blackberries are called blackberries when they are really navy blue?

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Next up in our best salad recipes: are you ready for the BEST way to eat kale? Get ready to be amazed! Now, you might be wary of eating raw kale, which can sometimes have a bitter taste. But with this flavor popping Italian-style dressing of lemon, Parmesan cheese, and garlic, the bitter taste of the kale is mellowed and melds beautifully with the other flavors.

Plus, the sturdy texture of the kale holds up well in a salad, and provides an extra crunch when eating. When Alex and I make this kale salad, we can’t stop eating it!

Another kale salad? Try Massaged Kale Pomegranate Salad.

Blackberry Lemon Dutch Baby

This blackberry lemon Dutch baby is the best way to start the day. Ready in no time and perfect when served with ice cream or whipped cream. Plus you'll love that blackberry lemon combo!

Yield: 2-4 servings

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes


  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon lemon zest
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup halved fresh blackberries
  • Powdered sugar, for topping


In a blender add eggs, milk, flour, lemon zest, brown sugar and salt. Blend until combined and let sit for 30 minutes.

About 20 minutes into the resting time preheat your oven to 425 degrees.

Add melted butter to a 10 inch cast iron (or oven safe non-stick) skillet.

Pour in batter and sprinkle the top with fresh blackberries.

Add into the preheated oven and bake for about 15 minutes until the sides are puffed up around the edges and golden brown.

Remove from the oven, top with more berries if desired and top with a sprinkling of powdered sugar.

Note: You can top your Dutch baby with whatever toppings you desire. Maple syrup works as well.

34 Spring Food & Drink Recipes To Make All Through The Month Of May – THENEWS.TOP

[…] 3. Blackberry Lemon Dutch Baby […]

Wednesday 20th of January 2021

I thought the key to getting a crispy edge was to preheat the cast iron pan in the oven. Your instructions don’t mention that though. Does it work without that step?

Wednesday 5th of February 2020

Try this this morning! Delicious karma nice touch of lemon flavor I! But I did need to bake it much longer.

Kimberly @ The Daring Gourmet

Thursday 16th of June 2016

Gorgeous! We go blackberry picking every Summer here in western WA (they grow everywhere!) and this will be a perfect way to use them!

Wednesday 15th of June 2016

Dear Brandy, As always beautiful photos. This Dutch baby is absolutely stunning and I can only imagine how delicious its. perfect summer morning breakfast. xo, Catherine

  • 2 cups coarsely crumbled gingersnap cookies (see Tip)
  • 3 tablespoons canola oil
  • ¾ cup heavy cream
  • ⅓ cup sugar
  • 1 cup nonfat vanilla Greek yogurt
  • 3 cups blackberries, divided
  • 2 teaspoons lemon zest

To prepare the crust: Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.

To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.

Clean out the bowl of the food processor and puree 2 cups blackberries. Pour the puree through a sieve into the yogurt-cream mixture, pressing on the solids to strain out as much of the puree as possible. Add lemon zest and gently fold the flavorings into the yogurt-cream mixture.

Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1 cup blackberries. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.

Make Ahead Tip: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.

Equipment: 9-inch pie pan (not deep dish)

For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Blackberry lemon cake

  • 1 cup white flour
  • 1 cup spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¾ cup sugar
  • ½ cup coconut oil, melted
  • juice and zest of one lemon (equalling ¼ cup juice)
  • 1 teaspoon lemon oil
  • 1 teaspoon vanilla
  1. Preheat oven to 350 and grease a 6" round cake pan or equivalent.
  2. In a medium bowl, sift together all dry ingredients except for the sugar.
  3. In another bowl, whisk together the almond milk, sugar, coconut oil, lemon juice, lemon zest, lemon oil and vanilla. Gradually add in your dry ingredients, whisking together each addition.
  4. Pour the batter into your baking pan and bake for 25-30 minutes or until a toothpick comes out nearly clean.
  5. While the cake cools, mix together the blackberries, sugar, and a pinch of salt. Using your hands or a fork, gently mash some of the berries. Set aside.
  6. Once the cake is cool, frost & top with the blackberries.

Note: This cake is on the crumbly side since it has no egg. For best cohesion, let it cool completely before digging in.

This cake is best served same-day otherwise the coconut cream melts (at room temp). If you intend to keep it longer, make smaller cakes, store the frosting separately in the fridge and frost as you're ready to eat.

Blackberry Lemon Blondies

If lemon bars and blackberry pie had a baby, you’d have these Blackberry Lemon Blondies . They’re moist, tangy and delicious with bits of blackberries running throughout.

I think we could all use a yummy recipe to brighten things up right now. Bonus points if that recipe uses ingredients you may already have on hand and comes lacquered up with the most pretty, vibrant pink glaze.

Enter these Blackberry Lemon Blondies.

Bursting with tangy lemon flavor, tart blackberries, and baked to that perfect dense & chewy texture.

You’re going to love these.

Although these are technically lemon blondies, what really shines in this recipe are those delicious Oregon blackberries . I used frozen berries in this recipe to keep things extra simple, but if you have fresh berries on hand, you can surely swap those in as well. In fact, it looks like our blackberries may soon be taking off in our own backyard! Did you know that more than 90% of U.S. grown, frozen blackberries are from Oregon? With the perfect, fertile soils, warm days and cool nights, Oregon produces the most perfect berries.

I was inspired to make these after seeing a post by The View from Great Island for Strawberry Lemon Blondies.

As with my recipe for these Blondies with Cinnamon Cream Cheese Frosting or my Cranberry Bliss Bars , I like to take my blondies out when they’re just barely cooked in the middle, so that they’re perfectly chewy. Be sure not to overcook them if you like them this way, as they’ll set up a bit more while they cool.

While those lemon blondies cool, it’s the perfect time to make that beautiful blackberry glaze.

Honey Baked Goat Cheese with Blackberry Lemon Vinaigrette

When an olive oil and a vinegar is high quality, a good vinaigrette is fairly easy to make. The blackberry red pepper vinegar is sweet and almost drinkable. That means that the ratio of vinegar to olive oil is going to be lower than a more acidic vinegar. In this case, we almost used a one to two olive oil to vinegar ratio. A 1 to 3 or 1 to 4 is more typical. Another reason I wanted more vinegar is to balance the sweetness of the berries and the goat cheese.

A fun garnish for the salad was a bit of shaved white chocolate. While not completely necessary, it&rsquos a nice touch, as is a sprinkling of fresh mint. I used strawberries, but on the day of the taping we used raspberries along with blackberries. You could use any fruit you like, but blackberries are in season right now and a delicacy. I like to eat them in everything.

Some Tips for Making Salad and Vinaigrette

  • Do not wash fruit or lettuces until ready to use. If you do, make sure they are completely dry and then wrap in paper towels before storing. Do not wash any berries before storing.
  • Fragile greens need to be completely dry before applying a vinaigrette.
  • A typical vinaigrette will be a 1 to 3 or 1 to 4 ratio oil to vinegar. Sweeter vinegars use ratio of 1 to 3 or 1 to 2. Always taste the dressing first. It should be tangy enough to wake you up, but not so tart that it&rsquos hard to taste.
  • You can make flavored olive oils by allowing an ingredient, lemon zest or basil, for example to sit in the oil for a few hours.
  • Add Dijon mustard or honey to a vinaigrette. It will help to emulsify (come together and stay together).
  • Add in a sprinkling of fresh herbs on top of the salad just before serving.
  • Toss fragile greens and season before adding in toppings, especially delicate fruit such as berries. Use as little dressing as possible, because you can always add in more. Season with salt and pepper. Taste again, then decide if more dressing is needed.

This is perfect salad for a July 4th celebration. If taking it to a party, keep the goat cheese, fruit and dressing separate. Fix it at the party otherwise it will melt. Perfect for someone who wants something sweet, yet healthy. You could consider this your dessert.

NO MAYO POTATO SALADS are in hot demand!

While I have a huge soft spot for the classic Creamy Potato Salad which is in great demand around holiday season, I make this no-mayo Lemon Potato Salad far more often throughout the year. It’s particularly in great demand by my friends, most of whom are anti-mayo for varying reasons.

There’s plenty of variations like this No-Mayo Red Potato Salad with Charred Corn and Bacon or my German Potato Salad. Just don’t skip the marinating for both! I promise it’s worth it. ❤️ – Nagi x

PS I’ve called it a Lemon Potato Salad, and lemon flavour you shall get. It’s not the juice – that’s just sour. The lemon flavour is in the zest. So if you want a lemon flavoured potato salad, don’t skip the zest!

Watch the video: Easy Dessert - Triple Berry Crumb Cake Recipe


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