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STRAWBERRY AND CUCUMBER SALAD

Yield:  6 servings.

Ingredients:

• 4½ cups (1½ pounds) California strawberries, stemmed and quartered
• 1 medium cucumber, peeled, seeded and cut into ½-inch dice
• ¾ cup Italian parsley leaves
• 4 green onions, chopped
• 6 radishes, thinly sliced

Vinaigrette:

• 3 tablespoons rice vinegar
• 1½ teaspoons chopped fresh dill
• 1½ teaspoons chopped fresh mint
• ½ teaspoon ground cumin
• ½ teaspoon sweet paprika
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ cup extra virgin olive oil

Directions:

To make salad: In large bowl, toss salad ingredients with vinaigrette until coated.

Mound salad on 6 chilled plates, dividing it equally. Serve immediately. To make vinaigrette: In bowl, whisk together all vinaigrette ingredients except oil.

Whisk in oil until blended.

 
Nutrition Information Per Serving:
131 calories; 10 g fat; 0 mg cholesterol; 205 mg sodium; 12 g carbohydrate; 4 g fiber; 1 g protein

Recipe courtesy of the California Strawberry Commission