Name: Spring Wedge Salad with Strawberry-Basil Vinaigrette
Total time: 35 min
Ingredients: 2 ½ cups fresh strawberries, stemmed and sliced, divided; 2 cups halved lengthwise and thinly sliced seedless cucumber, divided; ⅓ cup red-wine vinegar; 3 tablespoons olive oil; 1 tablespoon Dijon mustard; 1 tablespoon honey; ½ teaspoon ground pepper; 2 tablespoons chopped fresh basil; 2 teaspoons poppy seeds; 2 cups sliced celery (4 stalks); 1 cup thinly sliced radishes; ⅓ cup pecan pieces, toasted; 3 heads butterhead (Boston or Bibb) lettuce, trimmed and quartered; 2 ounces soft goat cheese or feta cheese, crumbled

Directions

Step 1

For strawberry vinaigrette, combine 1 cup of the strawberries, 1/3 cup of the cucumber, the vinegar, oil, mustard, honey, and pepper in a food processor. Cover and process until pureed. Stir in basil and poppy seeds.

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Step 2

Toss together the remaining 1 1/2 cups strawberries, the remaining 1 2/3 cups cucumber, the celery, radishes, and pecans in a medium bowl.
Step 3

Place a lettuce wedge on each of 12 salad plates. Top each with about 1/2 cup of the celery mixture and drizzle with about 2 tablespoons of the strawberry vinaigrette. Sprinkle with crumbled cheese.

Nutrition Facts

Serving Size: 1 serving

Per Serving:

100 calories; protein 2.5g; carbohydrates 6.9g; dietary fiber 2g; fat 7.4g; saturated fat 1.7g; cholesterol 3.7mg; vitamin a iu 1542.1IU; vitamin c 21.8mg; folate 48.1mcg; calcium 55.6mg; iron 1mg; magnesium 21.7mg; potassium 263.9mg; sodium 75.1mg.

Exchanges:

1 1/2 fat, 1 vegetable

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts