Strawberry-Romaine Salad

Ingredients:

• 3 ½ cups torn romaine lettuce, tightly packed
• 1 cup trimmed watercress, tightly packed
• 1 cup fresh strawberries, sliced
• ½ cup celery, sliced
• 1 tablespoon almonds, toasted
• ¼ cup strawberry vinegar*
• 1 ½ teaspoon oil
• ¼ teaspoon salt
• ¼ teaspoon sugar
• ¼ teaspoon pepper
• 1/8 teaspoon celery seed (optional)

Directions:

1. Combine first five ingredients in a large bowl; toss gently.
2. Combine strawberry vinegar and next 4 ingredients; stir well.
3. Pour dressing over lettuce mixture; toss well.

Strawberry Vinegar

Ingredients:

• 2 cups frozen unsweetened, sliced strawberries
• 1 cup white wine vinegar
• 2 teaspoon salt

Directions:

1. Combine strawberries and vinegar in a bowl; cover and let stand at room temperature 24 hours, stirring occasionally.
2. Remove strawberries.
3. Stir in sugar and bring to a boil in a saucepan.
4. Remove from heat and let cool.
   

Nutrients:

Yield: 4 servings (includes dressing)

Per Serving:
59 Calories
3 g Fat
2 g Protein
7 g Carbohydrate
0 mg Cholesterol
154 mg Sodium
3 g Dietary Fiber

Strawberry Vinegar Yield: 16 servings (1 tablespoon each)

Per Serving:
4 Calories
0 g Fat
0 g Protein
2 g Carbohydrate
0 mg Cholesterol
0 mg Sodium
10 g Dietary Fiber

What's Cooking at the Cooper Clinic
by the Nutrition Department of Cooper Clinic