Strawberry, Brie, and Mushroom Salad
Strawberries provide us with plenty of immune-strengthening vitamin C, while the cheese, yogurt, and milk provide plenty of protein and lots of bone-strengthening calcium.
Since strawberries are not in season all year round you can replace them with pomegranate seeds, orange segments, peach slices, or apple slices.
- 3 ½ ozs Brie
- 10 ½ ozs Yogurt (0.1% fat)
- 4 Tbsps Whipped cream
- 1 Tbsp Fig mustard
- 1 lemon (juice)
- freshly ground peppers
- 1 Romaine lettuce
- 1 Radicchio
- 9 ozs Strawberries
- 1 handful Sprout
- 9 ozs
- 3 Tbsps Canola oil
For the dressing: Cut the brie into small cubes and puree with the yogurt, cream, mustard and lemon juice into a creamy dressing. Season with salt and pepper.
For the salad: Rinse and pat dry the romaine and radicchio and cut into thin strips. Arrange on plates or in a large bowl. Rinse the strawberries, remove the stems and quarter. Rinse the sprouts and drain and distribute sprouts and strawberries on the salad.
Wipe the mushrooms with a paper towel and cut them lengthwise into thin slices. Saute in hot oil in a skillet over high heat until brown, 5-6 minutes. Distribute the mushrooms over the salad and serve drizzled with the dressing.