Sunflower Strawberry Spinach Salad Recipes
SUNFLOWER STRAWBERRY SALAD
We have an annual strawberry festival in our town, so recipes with strawberries are popular here. I've served this salad at luncheons and have always received a lot of compliments.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine strawberries, apple, grapes, celery and raisins. Stir in the yogurt. Cover and refrigerate for at least 1 hour. Add sunflower kernels and toss.
Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 43mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
STRAWBERRY SALAD
Provided by Trisha Yearwood
Time 25m
Yield 6 servings
Number Of Ingredients 14
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.
SUNFLOWER STRAWBERRY SALAD
Make and share this Sunflower Strawberry Salad recipe from Food.com.
Provided by GinnyP
Categories Strawberry
Time 1h15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the strawberries, apple, grapes, celery, and raisins.
- Stir in the yogurt.
- Cover and refrigerate at least one hour.
- Add the sunflower seeds and toss.
- Serve atop a bed of lettuce, if desired.
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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).
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