Strawberry-Jicama Toss recipe

Makes 8 servings (about 1 cup each)

Tangy Poppy Seed Dressing
2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon seasoned rice vinegar
1 teaspoon poppy seed
2 teaspoons Dijon mustard

Salad
6 cups bite-size pieces mixed salad greens
1/2 pint strawberries, sliced (1 cup)
1 cup finely shredded Chinese (Napa) cabbage
3/4 cup 1 x 1/4-inch pieces peeled jicama
2 kiwifruit, peeled, cut lengthwise in half and sliced

1. In tightly covered container, shake all dressing ingredients until well blended.

2. In large serving bowl, mix all salad ingredients. Add dressing; toss to coat.

Nutrition Information: 1 Serving: Calories 75 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 50 mg; Total Carbohydrate 12 g (Dietary Fiber 3 g); Protein 1 g

Percent Daily Value*: Vitamin A 32 %; Vitamin C 76 %; Calcium 4 %; Iron 4 %

Exchanges: 1/2 Fruit; 1 Vegetable; 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
Just for fun, add a few other berries to the strawberries. Raspberries or blueberries would make a pretty addition.

Success
Strawberries lose much of their bright, fresh flavor when they're soaked in water. Minimize this flavor loss by washing strawberries quickly, rubbing with a damp paper towel.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills.