In Season with Strawberries

Strawberry Salad and Low-fat Strawberry Muffins

Their rosy heart-shaped appearance will surely tempt you, but their naturally sweet, good-for-you properties will win your affection for life.

 

 

 

Just one cup of strawberries (about eight large) contains more vitamin C than an orange.  Their delicate exterior is just a cover up for their powerful core which is also an excellent source for potassium, folate and fiber.  

 

And if that’s not enough, strawberries are high in antioxidants and have anti-inflammatory properties, two assets that can aid in reducing the risk of cancer.

 

 

 

 

It’s not very often that something this good is also good for you.  Grab yourself several pints while they’re in season (late March through May) and put them to work for your healthy self.

Good things really do come in small packages.

 

 

 

Strawberry Salad with Champagne Vinaigrette
Serves 4

½ cup walnuts
2 ounces goat cheese, crumbled
1 cup strawberries, thinly sliced
8 ounces spring mix with baby spinach


Vinaigrette
1 shallot, peeled and quartered
¼ cup Champagne vinegar
2 teaspoons Dijon mustard
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil

In a blender, cadd vinegar, shallot, mustard, salt and pepper.  Pulse until mixture is smooth.  Slowly stream oil into mixture and pulse until blended.  Refrigerate leftover dressing.

(Recipe adapted from marthstewart.com)

 

 

 

Low-fat Strawberry Muffins
12 servings

1 ¾ cups all-purpose flour
¾ cup sugar
1 teaspoon baking soda
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
½ cup fat-free plain yogurt
¼ cup butter, melted and cooled
1 teaspoon vanilla extract
1 ¼ cups coarsely chopped fresh strawberries

In a bowl, combine the first four ingredients.  In another bowl, whisk the eggs, yogurt, butter and vanilla.  Stir into the dry ingredients just until moistened.  Fold in strawberries.

Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full.  Bake at 375 F. for 15-18 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pan to a wire rack. 

(Recipe from tasteofhome.com.)

Have a great week!