Wednesday, June 27, 2001 


Cottage Garden Salad With Strawberries, Blueberries
& Yogurt Dressing 

Makes 8 servings

For the Salad:

8 ounces mixed baby greens

2 ounces fresh herb leaves or sprigs with flowers (chives, dill, mint,
etc.), chopped

8 ounces strawberries, halved

8 ounces blueberries

For the Yogurt Dressing:

1/2 cup fat-free plain yogurt (preferably with live cultures)

1 tablespoon lemon juice

1 teaspoon clover honey

1/2 teaspoon Dijon mustard

Salt and pepper to taste

1. Prepare the salad: Place the greens on 8 serving plates. Sprinkle with
herbs. Add strawberries and blueberries. Set aside.

2. Make the dressing: In a small bowl, mix the yogurt, lemon juice, honey,
mustard, salt and pepper. Refrigerate.

3. Just before serving, drizzle dressing over salads. 

Per serving: 42 calories, 2 grams protein, 9 grams carbohydrates, 5 grams
sugar, 0.4 gram fat, 0.3 milligrams cholesterol, 37 milligrams sodium.