Three times the taste sensation!
Recipe: Strawberry FruitSalad with Three Dressings
8 cups lightly packed spinach leaves
1 pint basket California strawberries, stemmed and halved
4 cups assorted melon chunks
1 1/2 cups orange and grapefruit segments
Orange-Mint, Strawberry-Ginger or Balsamic-Pepper Dressing
Makes 4 servings
Orange-Mint Dressing: In bowl whisk 1 container (8 ounces) plain nonfatyogurt; 3 tablespoons thawed orange juice concentrate and 1 teaspoonsugar. Mix in 3 tablespoons chopped mint. Serve immediately,or cover and refrigerate up to 2 days. Makes about 1 cup.
Strawberry-Ginger Dressing: In blender or food processor puree 1 1/2 cupsCalifornia strawberries; transfer to bowl. Mix in 1 1/2 to 2tablespoons honey; 1 1/2 tablespoons lime juice; 2 teaspoon gratedfresh ginger and a pinch of salt. Use immediately, or cover andrefrigerate up to 2 days. Makes about 1 cup.
Balsamic-Pepper Dressing: In bowl whisk 1 container (8 ounces) nonfat strawberryyogurt; 1 tablespoon balsamic vinegar; 1 teaspoon honey and 1/2to 1 teaspoon coarsely ground black pepper. Serve immediatelyor cover-and refrigerate up to 2 days. Makes about 1 cup.
Recipe and photograph provided courtesyCalifornia Strawberry Commission. ©2003 California StrawberryCommission. All rights reserved. Used with permission.
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