Radish and Herb Salad with Strawberries and Sungold Tomatoes

strawberry herb salad

 

 

The combination of strawberries and tomatoes is irresistible.  This salad does that and more, adding peppery radishes, plenty of herbs and a creamy yogurt dressing flavored with maple syrup to enhance the sweetness of the strawberries.  Make it even more  kid-friendly by omitting the radishes, but for grown-ups, don’t change a thing.  Danielle demoed this recipe at Brookside and at USBG in May 2014.  Adapted from Food52.

1 bunch radishes, washed and sliced (use multi-colored if available)
2 C loosely packed herb leaves and/or baby lettuce, washed and picked over (equal parts flat leaf parsley, mint, basil, dill, lemon balm, baby greens)
1 C sungold tomatoes, rinsed and sliced in half
10-12 strawberries, rinsed and quartered

Dressing:
4 T Greek yogurt (can substitute plain whole or low fat)
2 T pure maple syrup

Combine the radishes, herbs, tomatoes and strawberries together in a serving bowl. In a small bowl, stir together the yogurt and maple syrup. Refrigerate both bowls separately until ready to serve. Toss salad with the dressing and serve immediately. Serves 4.

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