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Prep 10min
Total10min
Ingredients6
Servings4
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Ingredients
DRESSING
4
teaspoons honey
1/2
cup low-fat strawberry yogurt
1/2
teaspoon poppy seed
SALAD
3
cups torn fresh spinach
2
cups sliced strawberries
1/4
cup chopped pecans
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Steps
1
In small bowl, combine all dressing ingredients; blend well.
2
Line 4 individual salad plates with spinach. Arrange strawberries over spinach. Sprinkle each with 1 tablespoon pecans. Drizzle dressing over salad.
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Strawberries should be firm, plump and fully red with a notable fragance. For the best flavor, use berries within two days. Very large strawberries may make impressive garnishes but they can be hollow and not very flavorful.
To preserve freshness, wash and hull strawberries just before you're ready to use them. Store berries in the refrigerator for up to two days. For longer storage, rinse and hull the berries, then freeze them in a single layer on a baking tray or plate. When they're firm, transfer the frozen berries to a plastic container or resealable freezer bag and keep them in the freezer for up to four months.
1 pound of fresh berries = about 1 quart (about 4 cups)
1 pint fresh berries = about 2 cups
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Nutrition Facts
Serving Size:1 serving
Calories
150
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
50mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
16%
Sugars
15g
Protein
4g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
100%
100%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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