1 pint strawberries, hulled and halved
1 teaspoon fresh mint, finely chopped or 1/2 teaspoon dried
1/2 teaspoon honey
1 cup plain yogurt
Lettuce leaf, red, green or romaine
1 cup fresh blueberries, raspberries, or sliced peaches
DIRECTIONS
In a blender, puree enough of the strawberries, about 1/2 cup, to make 1/4 cup of puree. Transfer to a small bowl and stir in the mint, honey, and yogurt.
Line individual salad plates with the lettuce. Arrange the remaining strawberries and other fruit on the lettuce. Top with the strawberry-cream dressing.
Yield: 4 Servings
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