Strawberry and Cucumber Salad
Courtesy of California Strawberry Commission 6 Servings • 20 Min. Prep Time • Bakery fresh muffins or dinner rolls| Ingredients |
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| Salad ingredients: |
| 4 1/2 c. (11/2 lbs.) California strawberries, stemmed and quartered |
| 1 med. cucumber, peeled, seeded and cut into 1/2-inch dice |
| 3/4 c. Italian parsley leaves |
| 4 green onions, chopped |
| 6 radishes, thinly sliced |
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| Vinaigrette ingredients: |
| 3 Tbsp. rice vinegar |
| 11/2 tsp. chopped fresh dill |
| 11/2 tsp. chopped fresh mint |
| 1/2 tsp. ground cumin |
| 1/2 tsp. sweet paprika |
| 1/2 tsp. salt |
| 1/2 tsp. sugar |
| 1/4 c. extra virgin olive oil |
Directions:
To make salad:
1. In large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on 6 chilled plates, dividing it equally. Serve immediately.
To make vinaigrette:
1. In bowl, whisk together all vinaigrette ingredients except oil. Whisk in oil until blended.
* Nutritional information does not include suggested side dishes.
Nutrition:
Calories: 131; Total Fat: 10g; Cholesterol: 0mg; Total Carbs: 12g; Fiber: 4g; Protein: 1g; Sodium: 205mg;