• Lindsey, EDRD

Strawberry fields forever...

...eh, or until we're all too hot and tired and sticky to pick any more.

We drove out to a local strawberry farm Tuesday morning with our friends. Guess what? 15-months old don't understand you pick-you pay- you eat, in that order.













$18 later, we have a huge stash of berries!





So...what should I make?

I've been on a salad kick lately, which is definitely not like me (I'm MUCH more into cooked veggies than raw). Have you ever tried the whole fruit-in-a-salad-thing? Probably, because you're a better human than I am. I'll admit that I have truly never done it. Not a mandarin. Not a blueberry. NOFRUITINMYSALAD. Until today.

I tried it...and liked it...who am I becoming?! The key is the homemade dressing. Creamy, tangy, and a tiny bit sweet. And nutrient-packed of course!

Strawberry Poppyseed Dressing- makes about 1 cup of dressing -1/2 cup fresh or frozen strawberries, stems removed -1/2 cup plain nonfat Greek yogurt -1/8 teaspoon salt -1/2 teaspoon poppyseeds -1 tablespoon white wine vinegar -1 tablespoon agave nectar or honey

#strawberrypoppyseeddressing

Combine all ingredients in a blender. Blend on high for 15-30 seconds, or until smooth. Pour into a resealable jar. Dressing keeps for one week in the fridge- just shake before serving.




Give this one a try, even if you're like me and *think* you don't like fruit in your salads.

Nutrition information for one 2-tablespoon serving: 17 calories, 3 grams carbohydrates, 0 grams fat, 1 gram protein, 3 mg sodium, 2 grams added sugar

 
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  • The Everyday Dietitian

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