Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Strawberry | 1 cup (152g) | 49 |
| Plum | 1 medium (66g) | 30 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Peppermint | not in our table | 0 |
| Fruits | not in our table | 0 |
| Kiwifruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 pint basket fresh California strawberries, stemmed and halved
- 1 tsp. finely chopped fresh mint or 1/2 teaspoon dried mint
- 1/2 teaspoon honey
- 1/2 cup light sour cream
- Lettuce leaves
- 2 cups fresh fruits in season (blueberries, sliced peaches, plums, kiwifruit or oranges)
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Directions
To make strawberry dressing, in container of electric blender purée, enough of the strawberries (about 1/2 cup) to make 1/4 cup purée, reserve remaining strawberries. In bowl stir purée, mint and honey into sour cream to blend. To assemble salad, line individual salad plates with lettuce. Arrange reserved strawberries with other fruits on lettuce. Top with strawberry dressing. Yield: 4 servings.