taste. Add the dressing to the slaw, using just enough to coat the vegetables nicely. Toss well. Let rest at room temperature for about an hour before serving, or cover and refrigerate. The slaw will remain crunchy for at least eight hours.


Source: Adapted from Eating Local: The Cookbook Inspired by America’s Farmers, by Sur La Table and Janet Fletcher (AndrewsMcMeel.com).


Strawberry and Feta Salad


with Honey-Yogurt Dressing Gardening blogger Barbara Pleasant counts this as her favorite salad, one that changes with the season. In the spring, strawber- ries go well with feta. In the fall, pears pair with blue cheese.


Serves 2


Honey-Yogurt Dressing 2 Tbsp plain yogurt 2 Tbsp mayonnaise or veggie mayo 1 tsp honey


1 tsp rice vinegar Salt and pepper to taste


Salad


2 cups fresh salad greens 1 cup fresh sliced strawberries ½ cup crumbled feta cheese ¼ cup chopped, toasted almonds or walnuts


1. For the dressing, mix the yogurt, mayo, honey and rice vinegar together in a small bowl. Season with salt and pep- per to taste.


2. Arrange the greens on two salad plates and top with strawberries and feta. Drizzle with the dressing, sprinkle with chopped nuts and serve.


Award-winning garden writer Barbara Pleasant blogs about growing and eating organic food at BarbaraPleasant.com.


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natural awakenings April 2011 25


An enchanting educational garden that showcases five acres of water-efficient landscaping with beautiful themed gardens and how-to exhibits.


Kids love the Jurassic Garden and Discovery Trail, and adults love our workshops.


Hours: 9am-4pm daily. Nursery open Tues-Saturday. 619-660-0614 Visit www.TheGarden.org for more information.


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