Recipe of the Month - July 2010

Strawberry Salad with Poppy Seed Dressing


  • 3 tablespoons sugar

  • 3 tablespoons light mayo

  • 2 tablespoons fat-free milk

  • 1 tablespoon poppy seeds

  • 1 tablespoon white wine vinegar

  • 1 (10 ounce) bag romaine lettuce

  • 1 cup sliced strawberries

  • 2 tablespoons slivered almonds, toasted


  1. Combine first 5 ingredients in a small bowl, stirring with a whisk.

  2. Place lettuce in a large bowl; add strawberries and almonds tossing to combine.

  3. Divide salad evenly among 6 plates.  Drizzle 1 tablespoon dressing over each serving. 

Nutritional Information:

Serving Size:  6 servings  (about 1.5 cups per serving)

Per Serving: 78 calories; 3.3g fat (0.4 g sat); 45 mg sodium; 11.5g carbohydrates; 1.8g protein; 1.8g fiber

Source:  Cooking Light Magazine

Fun Food Fact!

WAC Fun Food Fact of the Month

Moderation is the key with added sugars.  The amount per serving in this salad is about 1 Ĺ tsp, well within guidelines.  While it is wise to watch added sugars, since they add no healthful benefits and are associated with multiple disease risks, they do add flavor.  Just be aware of where they sneak in! 

For more information on added sugars and recommendations, see Kimís weblog (6/21/10 post) at