Greek Yogurt Berry Salad with Cinnamon-Rosemary Dressing
A refreshing and diabetic-friendly salad starring Greek yogurt, blackberries, strawberries, cantaloupe, and watermelon, topped with a protein-packed omelet, feta cheese, and crunchy pecans. Tossed in a fragrant cinnamon-rosemary dressing, this lunch will satisfy your cravings while keeping your blood sugar in check.
ingredients
- 1 cup romaine lettuce, chopped
- 1 cup Greek yogurt, unsweetened
- 1 cup mixed berries (blackberries and strawberries), sliced
- 1 cup cantaloupe, cubed
- 1 cup watermelon, cubed
- 4 large eggs
- ½ cup feta cheese, crumbled
- ¼ cup pecans, chopped
- 1 tablespoon fennel seeds
- 1 tablespoon fresh rosemary, minced
- ½ teaspoon cinnamon
- Salt and pepper to taste
steps
- 1.
In a large bowl, combine romaine lettuce, mixed berries, cantaloupe, and watermelon.
- 2.
In a separate bowl, whisk together Greek yogurt, rosemary, cinnamon, salt, and pepper to make the dressing.
- 3.
Heat a non-stick skillet over medium heat and lightly coat it with cooking spray. Beat the eggs and pour them into the skillet, swirling to create an omelet. Cook for 2-3 minutes or until set, then flip and cook for another minute. Transfer the omelet to a cutting board and slice it into thin strips.
- 4.
Divide the salad mix between two plates and top with the omelet strips, feta cheese, and pecans.
- 5.
Drizzle the cinnamon-rosemary dressing over the salad and sprinkle with fennel seeds.
- 6.
Serve immediately and enjoy this delightful and nutritious lunch!
