• 4 cups Driscoll's strawberries
• 2 cups white vinegar
• 1/3 cup sugar
• 1/4 cup olive oil
• 2 cups mixed salad greens
• 1 cup sliced Driscoll's strawberries
• 1 cup Driscoll's raspberries
• 1/4 cup toasted sliced almonds

To prepare strawberry vinaigrette dressing: combine strawberries with vinegar in large container. Cover and refrigerate up to 6 days, stirring occasionally. Strain liquid into a saucepan and discard berries. Heat strawberry vinegar; whisk in sugar until dissolved. Remove from heat and cool. Whisk in olive oil. Store dressing in covered container in refrigerator until ready to serve. Makes about 2 cups. One serving equals about 2 Tbs..

Place mixed salad greens in salad bowl. Toss with dressing. Toss in Driscoll's sliced strawberries, Driscoll's raspberries and toasted sliced almonds.

Shortcut: Purchase bagged, pre-washed salad greens. Prepare dressing. Toss in berries and almonds.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 100, fat 5.5g, 45% calories from fat, cholesterol 0mg, protein 2.6g, carbohydrates 12.5g, fiber 4.3g, sugar 9.2g, sodium 3mg, diet points 2.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.5, Bread: 0.0, Lean meat: 0.2, Fat: 0.9, Sugar: 0.2, Very lean meat protein: 0.0

  view detailed nutritional information