Best Ever Strawberry Spinach Salad Recipes

Steps:

• Place a sheet of parchment paper on the counter top to dry the pecans. In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes. Spread onto parchment paper. Separate pecans. Allow to cool. Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter. In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side. Refrigerate for 15 minutes before serving (or serve immediately). Serve with the remaining dressing on the side. Enjoy!

Steps:

• For the dressing:
• Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a food processor or blender and puree until smooth.
• For the salad:
• Toss the spinach, cheese, almonds, and remaining 1/4 cup strawberries in a large bowl and lightly drizzle with dressing.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
• Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
• Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

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.

Steps:

• Remove stems from spinach and place in bowl.
• Add green onions and strawberries.
• Make dressing in shaker, pour on salad and toss gently.
• Allow 5 or 10 minutes for dressing to absorb.

Steps:

• DRESSING:.
• Beat together egg and vinegar Put in a small pot and simmer, stirring well.
• Continue to simmer, add sugar and onion and cook for 5 minutes.
• Stir occasionally.
• Chill in fridge for 1 hour.
• Wash and drain baby spinach leaves and romaine lettuce well.
• Place in large salad bowl.
• Pour chilled dressing over salad and add strawberries or mandarines on top.
• Mix well.
• Prep time does not include refrigeration.
• If you are low carbing -- use Splenda in place of sugar, and strawberries, no oranges.

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.

Steps:

• Make spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.
• For dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.

Steps:

• In a small mixing bowl, stir together salad dressing and sugar until sugar is dissolved.
• In a large mixing bowl, toss spinach, strawberries and onion. Drizzle with dressing and toss to coat.

Steps:

• Combine the spinach, strawberries, onion, and walnuts in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss to coat evenly. Add the feta cheese and re-toss to combine.

Steps:

• Wash and tear spinach into bite-sized pieces.
• Combine dressing ingredients; mix well with hand blender.
• Toss dressing with spinach and strawberries; serve and enjoy!

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.

Steps:

• In a blender, combine vinegar and next 4 ingredients. Process until blended. With blender running, add oil in a slow, steady stream. Stir in poppy seeds. (Dressing may be stored in refrigerator up to 1 month).
• Just before serving, combine spinach, strawberries, and almonds in a large bowl.
• Toss with desired amount of dressing.