• 1 lb. Driscoll's strawberries
• 3/4 lb. smoked chicken, or cut in bite-sized chunks,
• 3/4 cup julienne strips jicama
• 3/4 cup thinly sliced fennel bulb
• 2 green onions, sliced
• 1/2 lb. mixed baby greens, washed, dried and chilled
• 1 2 inch piece fresh ginger, peeled
• 1 clove garlic, peeled
• 1 medium shallot, peeled
• 1/2 cup rice vinegar
• 1/2 cup light soy sauce
• 1/4 cup sugar
• 2 Tbs. Hoisin sauce
• 2 Tbs. toasted sesame seeds
• 1 Tbs. sesame oil
• 1 Tbs. Dijon mustard
• 1/8 tsp. freshly ground black pepper
• 1 cup vegetable oil

Rinse, drain, dry and hull strawberries and cut into halves or thick slices. In large bowl combine first 6 ingredients with about 1/2 cup Hoisin-Sesame Dressing (see below) and toss lightly to coat greens and berries. Divide among chilled salad plates to serve.

To prepare Hoisin-Sesame Dressing: Put remaining ingredients except oil in blender container or food processor fitted with metal blade and blend until shallots and ginger are very finely chopped. With motor running, gradually add oil until smooth.

Store dressing in refrigerator in tightly covered container. This recipe will make 2-2/3 cups cups of dressing.

Note: If not using blender or food processor, grate ginger and mince garlic and shallots, then whisk together with remaining ingredients.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 215, fat 11.9g, 48% calories from fat, cholesterol 28mg, protein 13.1g, carbohydrates 15.7g, fiber 4.1g, sugar 9.4g, sodium 796mg, diet points 5.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.4, Bread: 0.0, Lean meat: 0.0, Fat: 2.0, Sugar: 0.1, Very lean meat protein: 1.7

  view detailed nutritional information