This sweet and tangy salad dressing is good on any mixed greens; try it on coleslaw, too.

INGREDIENTS | SERVES 6

• ½ cup sliced strawberries
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 tablespoon gluten-free mustard
• 1 tablespoon minced onion
• ¼ cup apple juice
• ¼ cup extra-virgin olive oil
• 6 cups baby spinach
• 2 cups watercress
• 2 cups sliced strawberries
• 1 cup raspberries

1. In food processor or blender, combine ½ cup strawberries, lemon juice, sugar, salt, mustard, minced onion, apple juice, and olive oil; process or blend until smooth. Cover and refrigerate up to 3 days.

2. In serving bowl, toss together spinach, watercress, 2 cups strawberries, and raspberries. Drizzle with half of the dressing; toss again.

3. Serve immediately with remaining dressing on the side.

Calories: 135.70
Fat: 9.56 grams
Saturated Fat: 1.28 grams
Carbohydrates: 12.70 grams
Sodium: 154.65 mg