With Florida strawberries in peak season and at a great price, I’m sharing one of my favorite Strawberry Salad recipes.
I got this Strawberry Salad recipe from Cooking Light years ago. Cooking Light is a great source of quick and healthy recipes.
Strawberries are a great source of vitamin C, and packed with other antioxidants and nutrients like potassium, folate and fiber. While low in calories, and naturally sweet, they are a great addition to any plate.
I’ve substituted baby spinach for the romaine lettuce when I’ve had spinach on hand and it’s just as good.
Substituting Splenda for the sugar also works well. I like the convenience of Splenda because you use the same amount when substituting for sugar.
If you prefer another sweetener, use the amount that equals 3 tablespoons of sugar. Of course using 3 tablespoons of regular sugar as called for and dividing into 6 servings is 1.5 teaspoons of added sugar per serving. As a reference, the 2020-2025 Dietary Guidelines for Americans recommends limiting added sugar to less that 10% of daily calorie needs. That’s about 12 teaspoons (48 grams of added sugar) on a 2,000 calorie diet or 9 teaspoons (35 grams of added sugar) on a 1,500 calorie diet.
Strawberry Salad with Poppy Seed Dressing
Yield: 6 servings (serving size 1-1/2 cups)
Ingredients
3 tablespoons sugar
3 tablespoons light mayonnaise
2 tablespoons fat-free milk
1 tablespoon poppy seeds
1 tablespoon white wine vinegar
1 (10-oz) bag romaine lettuce
1 cup sliced strawberries
2 tablespoons slivered almonds, toasted
Directions
- Combine the first 5 ingredients in a bowl, stirring with a whisk.
- Place the lettuce in a large bowl; add strawberries and almonds, tossing to combine. Divide salad evenly among 6 plates.
- Drizzle 1 tablespoon dressing over each serving.
Nutrition Facts: 78 calories, fat 3 grams, carbohydrate 11 grams, fiber 2 grams, protein 2 grams, sodium 45 mg.
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