STRAWBERRY SALAD WITH CREAMY YOGURT MISO DRESSING

We previously had a neighborhood restaurant with the tastiest of strawberry chicken salads. It was frequented by families, but also a favorite place to gather with the girls. Then they not only moved (about 6 minutes away ;) they removed this delectable salad from their menu. So I tried to recreate it myself. The addition of chicken on top is optional.

INGREDIENTS — dressing
1 cup nonfat greek yogurt
1/4 cup low fat buttermilk (tip: No buttermilk on hand? Pour 1/4 teaspoon lemon juice into measuring cup and pour in milk to 1/4 cup. Gently stir and let sit for 5 minutes. =buttermilk 🥛!)
2 Tablespoons rice vinegar
2 Tablespoons white miso
1 garlic clove, crushed
freshly ground pepper
INGREDIENTS — salad
3 cups spring mix, arugula, escarole (your favorite leafy mix)
1/2 cup fresh strawberries, washed and sliced thin
1–2 Tablespoons roasted almonds
1-2 Tablespoons feta cheese
freshly ground pepper
Optional protein toppings: grilled chicken, tofu, shrimp
PREPARATION
Place all of the dressing ingredients in a blender. Blend for 30 seconds. Taste and add more ground pepper as desired. Set aside.
Place salad greens in medium salad bowl. Toss with 2 tablespoons of prepared dressing. Top with strawberries, almonds, feta cheese, optional protein boost. Drizzle with and additional 1–2 teaspoons dressing and freshly ground pepper to taste. Makes one tasty lunch or dinner serving.

• *Feel free to double, triple, for more. You will have 1 1/2–2 cups of dressing leftover. Use as a marinade for chicken, fish, or keep on hand for your next salad. Lasts about 1 week in the refrigerator.