Thursday, March 18, 2010

Kiwi BerryTossed Salad

After the heaviness of winter and the comfort foods that go with it, my thoughts are turning toward brighter, lighter food. Today I share with you a beautiful recipe for Berry Tossed Salad from the Taste of Home Web site, and have changed it up, just a little bit, to suit my own tastes.  I suggest Greek yogurt as the base for the dressing, and Vidalia onions rather than red in the salad, but it's all personal preference.  Add slices of grilled chicken or salmon to make it a complete meal.  That's the great thing about salads.  Each one is a unique creation.  Use what you have on hand or buy the specific ingredients indicated.  It is all up to you. 

Kiwi Berry Tossed Salad

1 package (10 ounces) ready-to-serve salad greens or the equivalent of your preferred lettuces
1 cup sliced, fresh strawberries
1 kiwifruit, peeled and sliced
1/4 cup chopped red onion (use milder Vidalia onions if you prefer)
1/4 cup crumbled feta cheese
2 tablespoons slivered almonds

Creamy Raspberry Dressing

Whisk all together: 
1/2 cup mayonnaise plus 2 tablespoons sugar OR Greek yogurt (honey or vanilla)
1 tablespoon raspberry vinegar
1 tablespoon milk
2 1/2 teaspoons poppy seeds
2 1/2 teaspoons raspberry jam

To make it a meal:  Top with sliced, grilled chicken or salmon, or any other protein (marinated tofu, shrimp -- the possibilities are there!)

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