STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE
This is a great easy summer salad, with a lot of options as to mixing and matching. Plus the salad looks pretty fancy. You can throw in any summer fruit or berry with this mix, blueberries and raspberries are a good choice, as are blackberries later in the season. The nuts are optional but a pecan or roasted almond adds a little crunch and more protein!
Provided by Shelby Cady
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 491 calories, Carbohydrate 19.3 g, Cholesterol 22.5 mg, Fat 44.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 282.4 mg, Sugar 13.8 g
SPINACH AND STRAWBERRY SALAD WITH FETA CHEESE
Besides the variations on the dressing, I added feta cheese to the salad. It was scrumptious! Even spinach haters ate it up! I made this for a party and there were a lot more servings as a buffet item than 8.
Provided by Leslie
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Toss strawberries, spinach, and feta cheese together in a large bowl.
- Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 22.3 g, Cholesterol 25.3 mg, Fat 21.5 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 6.3 g, Sodium 351.8 mg, Sugar 18.7 g
SPINACH STRAWBERRY BALSAMIC BLEU CHEESE SALAD
My family (elderly parents included) were too busy eating and "mmmm-ing" and "oooo-ing" to initially comment. When they finally finished, each of them declared that this was the best salad they had ever eaten. Truly a texture delight, it is also a perfect blend of sweet, sour, crunchy, smooth and all around delicious. The dressing is sweet, so you don't want to "over dress" your salad. You may change this salad by exchanging mandarin oranges, blueberries, craisins, or other fruit of choice for the strawberries, Although I prefer almonds or pecans, you can use walnuts or sunflower seeds. And substituting good goat cheese for the bleu cheese is also another variation. No substitution has ever been bad in my estimation.
Provided by NewNerdMom
Categories Salad Dressings
Time 15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl mix together olive oil, vinegar, Worcestershire sauce, shallot and sugar.
- Whisk in teaspoon of Dijon mustard until dressing is smooth. Allow to sit for at least 30 minutes before using.
- In large bowl, combine spinach, strawberries, nuts, and cheese.
- If you are sure you will be using all of the spinach salad, dress salad lightly immediately before serving. If you will have some salad left over (which rarely happens in my family) allow each individual to dress their own salad. It is a sweet dressing so a little goes a long way.
STRAWBERRY BLUE CHEESE SALAD
Unusual ingredients make this salad refreshingly different! Even kids like it!
Provided by CHRISPENTINA
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
- In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
- In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 11.4 g, Cholesterol 28.4 mg, Fat 25.1 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 8.6 g, Sodium 546.2 mg, Sugar 6.2 g
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- Pecans: Line a tray with parchment / baking paper. Melt butter in a medium saucepan over medium heat. Add pecans, toss to coat. Add sugar and stir for 5 minutes. The sugar will melt and coat the pecans. Pour onto tray, spread out, allow to cool - it will harden.
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