Spinach And Strawberry Salad With Honey Mustard Vinaigrette Recipes

Steps:

• In a blender, combine the first five ingredients; cover and process for 30 seconds. Add 2 cups strawberries; cover and process until blended. Add 1/4 cup pecans; pulse until chopped. , In a large bowl, combine the spinach, oranges, onions and remaining strawberries and pecans. Drizzle with vinaigrette and toss to coat.

Steps:

• Salad: Place spinach in a large bowl.
• Add strawberries, sunflower seeds, and onions.
• Pour dressing over salad;toss to combine.
• Serve, garnished with enoki mushrooms, if desired.
• Dressing: In a small bowl,whisk all ingredients together.

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

Steps:

• Put the spinach, strawberries and shallots in a large bowl.
• Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.
• Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
• Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.
• Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.

Steps:

• Combine olive oil, strawberries, red wine vinegar, maple syrup, Dijon mustard, honey, and salt in a blender or food processor; blend until smooth.

Steps:

• For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)
• Add the rest of the dressing ingredients.
• Blend until smooth. Refrigerate.
• Cut strawberries, apple, and onion into slices.
• Combine all the salad ingredients in a large bowl.
• Drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!)
• Sprinkle feta cheese on top and serve.
• Enjoy!

Steps:

• 1. Place spinach in a large salad bowl. 2. Lightly salt the diced cucumber. Leave to drain in a colander for 30 minutes so the juices will drip out. Pat dry with paper towels. 3. Toss the cucumber with the strawberries. Add to spinach, and toss with chervil and macadamia nuts. 4. Whisk together honey, mustard and vinegar. Whisk in olive oil. Season with salt and pepper. Toss with salad.

Steps:

• Thinly slice apple; brush with lemon juice. In a large salad bowl, toss the spinach, lettuce, onion, oranges and apple slices. Sprinkle with sunflower kernels and bacon., In a microwave-safe bowl, whisk the dressing ingredients. Microwave, uncovered, on high for 45 seconds. Stir and drizzle over salad.

Steps:

• For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
• Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
• Chill for a minimum of 2 hours before using.
• For salad; place the spinach leaves in a large glass bowl; top with sliced mushrooms, bacon, blue cheese or feta cheese, croutons and sliced red onion (if using).
• Toss all ingredients together with salad forks.
• Season with black pepper (and salt if desired).
• Place the egg wedges all around inside edges of bowl.
• Serve with prepared dressing on the side.