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Fruit and Jarlsberg Salad
8 to 10 ounces of Jarlsberg cheese, cut into 1/2-inch cubes
3 cups diced mango
1 1/2 cups sliced plums
1/2 cup raspberries
1 cup thinly sliced radishes
1/2 cup chopped green onions
5 cups 1/2-inch slices romaine lettuce
5 cups spring mix greens
1 cup nonfat plain yogurt
2 tablespoons low-fat milk
2 tablespoons apricot jam
2 teaspoons curry powder
1 teaspoon finely minced garlic
Salt and black pepper to taste
Combine salad ingredients in a large bowl. In a small bowl, whisk together dressing ingredients and drizzle half over salad ingredients. Gently toss to coat. Serve remaining dressing on the side. If making ahead, keep salad ingredients chilled and toss with dressing right before serving.
Recipe courtesy of Bozeman Personal Chef Michele Thompson, MS
For more information on gourmet, healthy meals, contact Michele Thompson at (406) 599-0383 or email her at email@example.com.