Strawberry-Kiwi Salad with Basil

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Here we provide the exception to our picnic rule #1--the soupy sauce on this salad is irresistible, especially with angel-food cake "dunkers."

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 23%
  • Fat: 2.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.6g
  • Carbohydrate: 17.8g
  • Fiber: 3.8g
  • Cholesterol: 6mg
  • Iron: 0.7mg
  • Sodium: 157mg
  • Calcium: 46mg

Ingredients

  • 1/4 cup half-and-half
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3 peeled kiwifruit, each cut into 6 wedges
  • 2 cups quartered strawberries (about 1 pint)
  • 2 tablespoons finely chopped fresh basil

Preparation

  1. Combine first 4 ingredients in a bowl. Add kiwifruit and strawberries; toss well. Cover and chill for 1 hour. Stir in basil just before serving.
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