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Berry Blend Salad

Berry Blend Salad

  • Prep

  • Ready In

Bea Gassman

This is an excellent salad and uses no added sugar in the dressing! It will yield 8 small or 4 large salads.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet


  1. Place the romaine, radicchio, escarole, and red leaf into a colander. Rinse, drain and set aside. Rinse the peas and cut into thirds. Transfer the mixed greens and peas into a large bowl, and gently toss in the cheese, ham and strawberries. Set aside.
  2. In a shaker container or a jar with lid, add the vinegar, oil, sweetener, mustard, oregano and pepper and shake well. Add up to two additional packets of sweetener, if desired. Pour over salad just before serving, or pour into a serving container and pass.
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WOW, this salad is "da bomb"! Made it exactly as written except for using smoked turkey instead of ham. Definitely a keeper and new favorite! Thanks, Bea!


Very good flavor especially for a summer saled.


I can't believe this recipe has been around since, at least, 2004 w/only 2 reviews. I'm assuming the name may have something to do w/it, since it sounds like a fruit salad of some sort. This was a nice change of pace salad. I used romaine, red leaf, and baby spinach for my greens, as well as the (frozen) snow peas, ham, strawberries and (cheddar; it's what I had on hand) cheese. I don't use artificial sweetener, so I used 2 tsp of real sugar in the dressing and subbed EVOO for canola oil. I really enjoyed the crisp dressing w/a subtle raspberry undertone. I added some roasted sunflower seeds to my salad and I think that made all of the difference in the world. It adds a nice texture and saltiness to the salad. I, personally, didn't care for the strawberries, but really dug the ham. THANKS for the recipe, Bea!