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From The Holistic Kitchen of AIHT
Strawberry Salad
SALAD
1 head/bunch of romaine lettuce (washed, cored & coarsely cut)
1/2 cup slivered almonds (crystallized)
1 pint fresh strawberries (washed, stemmed & halved)
1/2 medium red onion
DRESSING
3/4 cup light mayonnaise
1/4 cup milk
2 tbsp poppy seeds
2 tbsp raspberry vinegar
1/3 cup sugar
Crystallizing the almonds in a saucepan over medium heat, melt 2 tbsp
butter or margarine. Stir in almonds and 1/3 cup sugar. Saute to a golden
brown. Mix dressing ingredients together in a small mixing bowl and then
toss with salad in a salad bowl. Chill briefly and serve.
Strawberry-Lemonade Punch
Two 6-ounce cans frozen pink lemonade
concentrate, undiluted
6-ounce can frozen orange juice concentrate, undiluted
10-ounce package frozen sliced strawberries
3 cups water
28-ounce bottle
ginger ale, chilled
In punch bowl, combine pink lemonade, orange juice, strawberries and water.
Refrigerate. To serve, pour ginger ale into juice mixture in bowl. Stir
well. Makes 2 and 1/2 quarts.
Strawberry Sherbet
3/4
pound ripe strawberries, hulled
The juice of an orange
The juice of a lemon
3/4 cup sugar
1 pint water
Put the hulled strawberries through a strainer. Combine the lemon and
orange juices with them, and, in the meantime, simmer the sugar and water,
uncovered, for 10 minutes. Stir the syrup into the fruit mixture and make
the sherbet, following the instructions given by the manufacturer of your
ice cream machine. Yield: 4-6 servings.
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