20 Jul 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Berry Salad with Mint
berries resized for blog

I suggest berries with breakfast in bed because they are easy to serve and eat. The choice of berries should depend on the freshest organic ones you can find in the market.
Serves 6

1 pint rinsed blueberries
1/2 pint rinsed raspberries
2 pints rinsed strawberries, cut in halves
1/2 lemon
1/2 teaspoon fine granulated sugar
8 mint leaves

Equipment needed: non-metal bowl

• Mix the berries together in the bowl.
• Squeeze the lemon and stir in the sugar.
• Let the berries sit for 1/2 hour before serving.
• Just before serving, chop mint leaves and stir into berries.

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