It’s strawberry season

It's Strawberry Season

It is the time of year when strawberries are in abundance in the Raleigh area. Whether you get them from the supermarket, farmers market, or pick them yourself at a local farm, they are sweet and ready to eat. You can even grow them in your own backyard. Strawberries are a great snack and are often referred to as "nature's candy". They provide a variety of nutrients including vitamin C, fiber, folate, potassium, and are high in antioxidants. They are also low in calories, providing 50 calories for 1 cup of strawberries. And best of all, strawberries at this time of the year are delicious.

 

Below are some great ways to eat strawberries this summer season

• Add them to a cup of nonfat yogurt.
• Add them to a salad at lunch or dinner.
• Make a smoothie mixed with strawberries, bananas, milk, and ice.
• Make a fresh strawberry jam.
• Add balsamic vinegar and a small amount of sugar for a tasty strawberry side dish at dinner.
• Dip a strawberry in melted dark chocolate and let it harden in the refrigerator. Then enjoy it as an after dinner treat.
  
  

Chicken and Strawberry Salad

(Recipe from CookingLight.com)

Ingredients

Dressing

• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon water
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil 
  
  Salad
• 4 cups torn romaine lettuce
• 4 cups arugula
• 2 cups quartered strawberries
• 1/3 cup vertically sliced red onion
• 12 ounces skinless, boneless rotisserie chicken breast, sliced
• 2 tablespoons unsalted cashews, halved
• 1/2 cup (2 ounces) crumbled blue cheese
  
  Preparation
  1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
  2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.