Use a lemon based creamy dressing to complement the salad.
200g low fat natural yoghurt, beaten
1 punnet strawberries, sliced
11/2 cups self-raising flour
1/2 teaspoon ground nutmeg
11/2 cups (375mL) skim milk
1 tbsp butter
Whisk yoghurt until smooth and stir in strawberries.
Sift flour and nutmeg into a large bowl. Make a well in the centre, add combined milk and eggs and whisk until smooth.
Heat a non-stick frying pan over a low heat. Melt a little butter. Add 2 tablespoons of mixture, spread quickly to form a circle.
Cook until bubbles begin to appear on surface. Turn and cook until golden. Remove and repeat.
Serve pancakes topped with low fat strawberry yoghurt.