Spinach and iceberg salad drizzled witha creamy ginger strawberry and ricotta cheese dressing and garnishedwith sunflower seeds.
Recipe: Ginger-Berry SpinachSalad
1 cup sliced fresh strawberries
1/2 cup (4 ounces) part-skim ricotta cheese
1/2 teaspoon ground ginger
3 cups torn fresh spinach
3 cups torn iceberg lettuce
1/2 cup celery
1/4 cup unsalted sunflower kernels
Makes 6 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
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