Strawberry Fields Trifle

Whether you pile it high in a glass trifle bowl or display it on a large serving platter, this slightly sweet salad is a work of art. Its mélange of buoyant red strawberries and blueberries look as fantastic as they taste when combined with rich goat-cheese crumbles, glazed nuts and honey-sweetened dressing.

DRESSING

1/2 cup light mayonnaise
3 tablespoons honey
1 tablespoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

SALAD

1 (5-oz.) bag mixed greens (5 cups)
1/2 cup diced red onion
2 cups strawberries, quartered
1 cup blueberries
2 oz. soft goat cheese, crumbled
1/2 cup purchased glazed pecans or pecan halves, toasted*

1. Whisk dressing ingredients in small bowl. (Dressing can be made 1 day ahead; cover and refrigerate.)

2. Place mixed greens in bottom of 2 ½- to 3-quart glass bowl; sprinkle with onions. Spoon dressing over greens; gently spread using back of spoon. Arrange strawberries over dressing; top with blueberries. Sprinkle with goat cheese and pecans.

8 (1-cup) servings

PER SERVING: 165 calories, 10.5 g total fat (2 g saturated fat), 3 g protein, 17 g carbohydrate, 5 mg cholesterol, 225 mg sodium, 2.5 g fiber

TIP *To toast pecans, place on baking sheet; bake at 375ºF. for 4 to 6 minutes or until slightly darker in color. Cool.


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