- 1 pint basket fresh California strawberries, stemmed and halved
- 1 tsp. finely chopped fresh mint or 1/2 teaspoon dried mint
- 1/2 teaspoon honey
- 1/2 cup light sour cream
- lettuce leaves
- 2 cups fresh fruits in season (blueberries, sliced peaches, plums, kiwifruit or oranges)
To make strawberry dressing, in container of electric blender purée, enough of the strawberries (about 1/2 cup) to make 1/4 cup purée, reserve remaining strawberries. In bowl stir purée, mint and honey into sour cream to blend. To assemble salad, line individual salad plates with lettuce. Arrange reserved strawberries with other fruits on lettuce. Top with strawberry dressing. Yield: 4 servings.