Makes: 6 Servings

Strawberry Cucumber Salad

This salad is a bright and tasty addition to your next spring or summer meal. 

Prep time: 20 minutes

Ingredients

  • 2 Tablespoons nonfat or low-fat plain yogurt
  • 4 teaspoons apple cider vinegar
  • 1 Tablespoon honey or brown sugar (see notes)
  • ¼ teaspoon onion powder
  • ¼ teaspoon prepared mustard
  • ¼ teaspoon salt
  • 1 Tablespoon lemon juice
  • 1 ½ teaspoons oil
  • ¾ teaspoon poppy seeds (optional)
  • 2 cups sliced strawberries
  • 2 ½ cups thinly sliced cucumber
Serving Size: 2/3 cup
 
NutrientsAmount
Calories50
Total Fat1.5 g
Saturated Fat0 g
Cholesterol0 mg
Sodium55 mg
Total Carbohydrate10 g
Dietary Fiber1 g
Total Sugars7 g
Added Sugars included3 g
Protein1 g

Directions

  1. Wash hands with soap and water.
  2. In a small bowl, combine yogurt, vinegar, honey, onion powder, mustard, salt, lemon juice, oil and poppy seeds, if desired. Mix well.
  3. In a large bowl, add the strawberry and cucumber slices. Pour the dressing over and gently mix until evenly coated.
  4. Refrigerate leftovers within 2 hours.

Recipe Source: FoodHero.org

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This material was funded by U.S. Department of Agriculture’s (USDA) Supplemental Nutrition Assistance Program (SNAP). In accordance with Federal civil rights law and USDA civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

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