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August 1, 2013
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August 6, 2013

August Feature Recipe

Four-Berry Salad

Sweet Potato Wedges Ingredients:

  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dark brown sugar
  • 1½ cups strawberries, hulled and halved (or quartered if large)
  • 1 cup blueberries
  • ¾ cup raspberries
  • ½ cup blackberries
  • 2 tablspoons small mint leaves, plus sprigs for garnish


  1. In a medium bowl, whisk together vinegar and sugar. Add strawberries, blueberries, raspberries, blackberries and mint leaves. Toss gently to combine, then divide amond four bowls. Serve immediately, garnished with mint sprigs.
Serves 4. Per Serving: 113 calories; 5 g saturated fat; 4 g unsaturated fat; 0 mg cholesterol; 18 g carbohydrates; 2 g protein; 4 mg sodium; 5 g fiber


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