Dressing:
2 Tbsp. raspberry vinegar
2 Tbsp. olive oil
1 Tbsp. honey
Pinch ground mace
1/4 tsp. poppy seeds
1 Tbsp. plain fat-free yogurt
Salad:
1 cup ripe strawberries, washed, stems removed and chopped
1 ripe kiwi, peeled and sliced into thin strips
2 cups very finely shredded cabbage
1/2 cup fresh cilantro or fresh mint, washed and chopped (optional)
Parsley, for garnish
In a food processor or blender, purée all the dressing ingredients until smooth and creamy. Spoon the dressing into a small bowl. Chill for at least 1 hour before serving. In a large salad bowl, combine the salad ingredients. Pour on the dressing and toss the salad. Garnish
with parsley and serve. This dish, fully prepared, can be made 1 day in advance.
Makes 2 cups.
Per 1/2 cup serving: 113 calories, 7 g. fat (<1 g. saturated fat), 13 g. carbohydrate, 1 g. protein, 2 g. fiber, 9 mg. sodium.
Recipe By : American Institute Cancer Research,
Formatted by Chupa Babi in MC: 05.14.07
