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Friday, June 30, 2006

Summer California Salad

1 Container (8 oz) nonfat plain yogurt
2 tablespoons orange juice concentrate
2 tablespoons Chopped fresh basil or 2 teaspoons dried basil leaves
1 tablespoon Honey
1 Small head iceburg lettuce cut into 8 wedges
8 Fresh apricots, halved and pits removed
1 pint fresh strawberries
1 Cantaloupe, seeded, sliced and rind removed
1/4 cup Shelled and chopped natural pistachios

To make dressing, in a bowl whisk yogurt, orange juice concentrate, basil and honey. To assemble salad, on individual serving plates arrange remaining ingredients, dividing equally. Serve dressing on the side.