Strawberry Cucumber Salad - Samaritan Health Services

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Featuring Sweet Strawberries, the June Pick of the Month

Strawberries are kid-friendly, sweet, delicious and add a touch of color to recipes!

Pick up some strawberries today from your local grocery store!

Prep Time: 5 minutes.

Cook Time: 10 minutes.

Servings: 6.

Ingredients

2 tablespoons nonfat or low-fat plain yogurt.
4 teaspoons apple cider vinegar.
1 tablespoon honey or brown sugar.
1/4 teaspoon onion powder.
1/4 teaspoon prepared mustard.
1/4 teaspoon salt.
1 tablespoon lemon juice.
1 1/2 teaspoons oil.
3/4 teaspoon poppy seeds.
2 cups sliced strawberries.
2 1/2 cups thinly sliced cucumber.

Directions

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

What’s so Great About Strawberries?

They’ve been labeled “America’s favorite fruit.”
Packed with fiber, potassium, antioxidants and vitamin C – eight strawberries contain more vitamin C than an orange.
They’re free of sodium, cholesterol and fat, and low in calories.
Strawberries may lower your risk of certain cancers and heart disease.

What’s the Best Way to Eat Strawberries?

Fresh is best, or buy frozen with no added sugar.
Serve as a snack.
Add to salads and smoothies.
Mix with other fruits for a healthy dessert.

Selection & Preparation

Selection: Look for deep, red berries. Once picked, they will not continue to ripen.
Storage: Refrigerate. Strawberries will stay fresh in the refrigerator for up to two days.
Preparation: Rise with cold water, just before using. Do not soak. Remove hull.
Cooking: No need to cook!

Serving Size: 2/3 cup.
Amount Per Serving
- Calories: 50.
- Total Fat: 1.5 g.
- Total Carbohydrates: 10 g.
- Dietary Fiber: 1 g.
- Protein: 1 g.

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