SPRING SPINACH SALAD
10 oz. fresh spinach, washed thoroughly, torn in pieces and steamed
2 cups strawberries, halved or sliced
2 kiwifruit, peeled and sliced
FOR THE DRESSING:
2 Tbsp. wine vinegar
5 Tbsp. part-skim ricotta cheese
1 Tbsp. plain lowfat or nonfat yogurt
1/2 tsp. dried herb of your choice (basil, tarragon; or use 2 tsp. fresh herbs)
Dash pepper
Prepare the spinach, strawberries and kiwifruit in a large salad bowl or individual salad bowls.
Combine the remaining ingredients in a blender or food processor; puree until smooth without a trace of graininess, and serve with the salad.
Each of the 4 servings contains 90 calories and 2 grams of fat
Source: the American Institute for Cancer Research
10 oz. fresh spinach, washed thoroughly, torn in pieces and steamed
2 cups strawberries, halved or sliced
2 kiwifruit, peeled and sliced
FOR THE DRESSING:
2 Tbsp. wine vinegar
5 Tbsp. part-skim ricotta cheese
1 Tbsp. plain lowfat or nonfat yogurt
1/2 tsp. dried herb of your choice (basil, tarragon; or use 2 tsp. fresh herbs)
Dash pepper
Prepare the spinach, strawberries and kiwifruit in a large salad bowl or individual salad bowls.
Combine the remaining ingredients in a blender or food processor; puree until smooth without a trace of graininess, and serve with the salad.
Each of the 4 servings contains 90 calories and 2 grams of fat
Source: the American Institute for Cancer Research
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