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Summer Salad

Makes 4 servings

3/4 cup chopped fresh strawberries
6 cups torn red leaf lettuce
1/4 cup chopped cashews
1/4 cup chopped green onions

1. Add chopped strawberries, lettuce, chopped cashews, and green onions to a large bowl; toss to combine.

2. Drizzle with Poppyseed Dressing.

Per serving (salad):
72 Calories
4g Fat (1g sat)
3g Protein
8g Carbohydrates
1g Sugar
3g Dietary Fiber
0mg Cholesterol
10mg Sodium


POPPYSEED DRESSING:
1/2 cup white vinegar
1/4 cup honey
1/4 teaspoon salt
1 teaspoon dry mustard
1 green onion, white part only, minced
1 cup safflower or olive oil
1 tablespoon poppyseeds

1. For Poppyseed Dressing, combine the vinegar, honey, salt, mustard, green onion, and oil in a blender or food processor. Blend for about 20 seconds.

2. Pour into a serving container, and stir in poppyseeds.

3. Refrigerate any unused portions. Serve at room temperature.


Per serving (1 tablespoon dressing):
165 Calories
16g Fat (1g sat)
trace Protein
6g Carbohydrates
4.5g Sugar
trace Dietary Fiber
0mg Cholesterol
39mg Sodium



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