Strawberry Festival Salad Recipes

Steps:

• 1. Wash and dry baby spinach. If using Romaine, remove tough ends and coarsely chop.
• 2. In salad bowl combine spinach/lettuce, strawberries, onion, and the almonds. If you don't want to sugar the almonds then just add blanched or toasted almonds (I like them just blanched.)
• 3. Pour desired amount of dressing on salad and toss. Chill for about 20 minutes before serving.
• 4. *OPTIONS: Add diced grilled chicken to make this a fulfilling meal. *TIPS: For a LOW SUGAR option, don't sugar the almonds and use Splenda in the dressing mixture.
• 5. ---------------------------------- SUGARED ALMONDS DIRECTIONS:
• 6. In a saucepan over medium heat melt 2 Tbsp butter, stir in almonds and sugar. Saute until golden brown.
• 7. ----------------------- DRESSING DIRECTIONS:
• 8. Combine all ingredients in a jar and shake well to combine. Chill.

Steps:

• For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
• Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
• For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
• Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

Steps:

• Cook and stir nuts and sugar in nonstick skillet on medium heat 5 min. or until sugar is caramelized and nuts are evenly glazed. Spread onto baking sheet sprayed with cooking spray; cool. Break into small pieces.
• Combine spinach, lettuce and berries in large bowl.
• Drizzle with dressing just before serving; toss to coat. Top with nuts.

Steps:

• Mix the dressing ingredients together, well, and set aside.
• Slice strawberries into quarters and combine with lettuce and oranges in a large bowl.
• Combine almonds and sugar in a small skillet and heat over low heat. Stir until sugar is dissolved. Pour onto waxed paper to cool. Break into small pieces.
• Pour dressing over salad and toss.
• Top with almonds and serve.

Steps:

• Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool. , Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.