- 1 pint basket fresh Boonstra berries, stemmed and halved
- 1 teaspoon finely chopped fresh mint or
- 1/2 teaspoon dried mint
- 1/2 teaspoon honey
- 1/2 cup light sour cream
- Lettuce leaves
- 2 cups fresh fruits in season (blueberries, sliced peached,
plums, kiwifruit, oranges)
To make strawberry dressing, in container of electric blender
puree, enough of the strawberries (about 1/2 cup) to make
1/4 cup puree; reserve remaining strawberries. In bowl stir
puree, mint and honey into sour cream to blend. To assemble
salad, line individual salad plates with lettuce. Arrange
reserved strawberries with other fruits on lettuce. Top
with strawberry dressing.
Makes 4 servings.
© 2000 Boonstra
Farms, © 2000 Shawn Woods, All rights reserved.