Spinach Strawberry Banana Nut Salad Recipe 455

Steps:

• 1. In a large bowl, toss together the spinach and strawberries.
• 2. 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.
• My Note: After making it a few times I will say that you can do all these variations and it will be terrific but do NOT put the dressing into the fridge, leave it on the counter! It will not be good, it will get creamy and stay on the salad like PASTE. You can get the spinach (baby spinach is the best) and slice the strawberries with an egg slicer and toss ahead, in the fridge -- but let the dressing sit on the counter, trust me. Then toss immediately before eating. Some time I added candied sliced almonds -- just add almond slices to a frying pan and lightly sugar the almonds, add a few drops of water to this slowly and let it cook for a few minutes. caramelizes to a crisp, sweet. Very hot, be careful. I also added the blue cheese, mentioned by other readers. also.instead of using all that sugar, I substituted some honey for the sugar instead, which helped the dressing stick to the salad. I also halved the sugar and substituted Raspberry Balsamic Vinegar for White Vinegar. Also, left out the seeds(I couldn't find them in the store some times) and used sliced almonds. Delicious.

Steps:

• In a small heavy saucepan, combine the first 5 ingredients; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium heat. Cook 1 minute. Uncover pan; continue to boil and gently swirl pan until syrup turns a deep amber color, about 2-3 minutes. Immediately remove from heat and carefully stir in walnuts until evenly coated. Spread onto foil to cool completely. Break into pieces., In a large bowl, combine spinach, strawberries and cucumber. In a small bowl, whisk the first 6 vinaigrette ingredients. Drizzle over salad; toss to coat. Sprinkle with cheese and walnuts. Serve immediately.

Steps:

• Rinse, soak, drain and dry the spinach.
• Peel the bananas and cut them into 1/4" slices. Drizzle 1/2 a lemon's worth of lemon juice on the bananas to keep them from turning brown.
• Add the spinach, strawberries and onions to the salad bowl and mix.
• Add the bananas and walnuts. Mix again.
• Sprinkle the sesame seeds and poppy seeds. Mix again and it's ready.
• If you want to make the dressing, put all of the remaining ingredients into a bowl and emulsify.

Steps:

• 1.) In a large bowl, toss together the spinach and strawberries.
• 2.) In a medium bowl, whisk together the oil, vinegar, splenda, worstechire, sesame seeds and poppy seeds. Pour over the spinach and strawberries. Toss to coat.
• OPTIONS: I use this as a side dish as is, but if you want to have this salad as a meal try adding walnuts, grilled chicken, and feta cheese.

Steps:

• SALAD: Break off root ends and tough stems (if any) and discard.
• Place spinach in a large bowl, add ice and cover with water; set aside to chill.
• SUGARED ALMONDS: In a small saucepan, combine almonds, sugar and water.
• Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden, stirring occasionally- (there will be unmelted sugar on nuts).
• Spread almonds on a large plate; let cool and then break into small pieces.
• (Make ahead, as nuts can be stored in an air-tight container for about 3 days).
• DRESSING: In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, honey, poppy seeds and chives.
• Drizzle in olive oil and whisk until blended.
• Now whisk in Dijon mustard until well blended.
• Whisk in salt and pepper to taste.
• Remove spinach leaves from water, pat dry on paper towelling and break into pieces.
• Add to a large mixing bowl.
• Add sliced strawberries and toss lightly to mix.
• Add dressing and toss gently until spinach and berries are lightly coated.
• Add almonds, toss lightly and serve.
• TIP: Packaged ready-to-use baby spinach can be found in the produce section of most supermarkets.
• There are 8 cups of baby spinach in (one- 6 ounce) package.
• NOTE: Only make enough salad that will be eaten at this one time serving. The salad will get somewhat soggy if kept for another day.

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.

Steps:

• Dressing: Blend ingredients with immersion blender Toast nuts in 350˚ oven for 15 minutes On serving platter layer spinach, bananas, strawberries and nuts. Serve dressing separately.