Recipe: Pickled strawberry salad

Strawberry-Orange Salad
Serves 8

The bright, healthful salad is adapted from a recipe by cookbook author Russ Parsons.


  • 1 1/2 c water
  • 3/4 c sugar
  • 1/4 cup basil leaves, thinly sliced; plus whole basil leaves for garnish
  • 2 lbs strawberries, cut into quarters
  • 4 navel oranges
  1. Bring 11/2 cups water and 3/4 cup sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool briefly.

  2. Add 1/4 cup thinly sliced basil leaves. Set aside to steep and cool

  3. Rinse and hull 2 lbs. strawberries and cut into quarters.

  4. With a small, sharp knife, cut ends off 4 navel oranges, and then slice off the peel and white pith. Make sure you hold the oranges over a bowl to catch all the juice.

  5. Next cut between inner membranes and fruit to release segments into bowl.

  6. Squeeze juice from membranes into the bowl and discard membranes.

  7. Add strawberries to the oranges and pour basil syrup over the fruit.

  8. You can garnish the salad with whole basil leaves if desired.

  9. Refrigerate at least 30 minutes before serving.
Per serving: 142 Cal., 3% (3.9 Cal.) from fat; 1.4 g protein; 0.4 g fat (0 g sat.); 36 g carbs (3.7 g fiber); 1.8 mg sodium; 0 mg chol.


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