SPINACH AND STRAWBERRY SALAD
My family loves this all year round if we can find strawberries. Even the grandchildren love this salad. Quick and easy.
Provided by JerJer
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the spinach and strawberries.
- In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 22.8 g, Fat 15.9 g, Fiber 3.9 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 69.3 mg, Sugar 17.1 g
STRAWBERRY SPINACH SALAD I
Someone brought this salad to a pot luck dinner and I had to have the recipe. I have made it many, many times since then and I have been asked for the recipe every time I bring it somewhere. It is also a great way to get kids to eat spinach!
Provided by TOZENUF
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
- In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 42.9 g, Fat 35.2 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 62.9 mg, Sugar 33.6 g
STRAWBERRY SPINACH WON TON SALAD
My sister's friend caters, and gave her this recipe. I've yet to have someone try it and not rave about it! You can substitute raspberries for the strawberries as well. I've also sprayed my won-tons with olive oil and baked them at 400* for 5 minutes instead of deep frying them.
Provided by Letitia WJ
Categories Salad Dressings
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Directions:
- Set oil at 350* and deep fry the won tons until lightly brown and crisp. Or spray with olive oil spray and bake 400* for 5 minutes.
- Cook bacon and crumble, or buy pre-cooked bacon and cut into pieces.
- Put the almonds in a frying pan over medium heat, and continue to move around until lightly browned, and set aside until cooled.
- Slice strawberries.
- For Dressing, mix red wine vinegar, mustard, salt, sugar and raspberry jam. Then add oil and shake or mix well. Refrigerate after serving.
- Layer salad ingredients. Serve dressing on the side.
Nutrition Facts : Calories 351, Fat 27.4, SaturatedFat 5, Cholesterol 12.9, Sodium 488.4, Carbohydrate 21.3, Fiber 2.9, Sugar 12.3, Protein 7.4
STRAWBERRY SPINACH SALAD
If preparing this salad ahead of time, add all the ingredients to the vinaigrette with the exception of the spinach, then add the spinach on top and let stand until ready to toss.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add spinach, strawberries, almonds, sesame seeds, and feta. Gently toss until spinach is evenly coated with dressing. Serve immediately.
STRAWBERRY SPINACH SALAD
This recipe was popular at a restaurant in Winston-Salem called Berry's. I love serving this salad to guests who comment that it is very pretty. Not only that, it is also a tasty and very nutritious dish!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Arrange spinach and strawberries on individual salad plates or in a large salad bowl. Place the next six ingredients in a blender or food processor. With unit running, add oil and vinegar in a steady stream. Blend until thickened. Drizzle over salad; serve immediately.
Nutrition Facts :
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- Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
- Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
- Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
- Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
STRAWBERRY SPINACH SALAD - A COUPLE COOKS
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- In an immersion blender, small blender or standard blender, blend all ingredients until smooth. (An immersion blender and small blender are the quickest, but you can also use a standard blender: just blend for a few minutes until fully combined.)
- Prepare the salad ingredients: Slice off the tops of the strawberries, then slice them long-wise. Thinly slice the red onion (see the video for this method). If necessary, wash the spinach and mixed greens. Chop the pecans (if time, toast them to enhance the flavors).
- To serve, place the greens on plates and top with all ingredients, then drizzle with the strawberry vinaigrette salad dressing (about 2 tablespoons per serving). Refrigerate the remaining dressing for up to 1 week.
STRAWBERRY WONTON SPINACH SALAD - THE GIRL WHO ATE …
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- For the dressing: Add all of the ingredients to a blender and blend until smooth. Chill in the refrigerator until ready to use. This can be made ahead of time.
- For the salad: Toss the lettuce, spinach, vegetables, and strawberries with the dressing right before serving. Add the peanuts, bacon, and wontons and toss in.
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