Spinach Strawberry Salad With Maple Vinaigrette Recipes

Steps:

• Wash and prepare spinach Chop Strawberries or other fruit you prefer. Finely slice red onion Lightly toast pecans and chop. To make the dressing, combine all ingredients in a container and shake until well blended and consistancy in even throughout. Toss Spinach with onions and enough dressing to lightly coat the spinach. For a beautiful presentation add all ingredients to the top of the salad. The fresh reds and whites will look appetizingly wonderful.

Steps:

• Put the spinach, strawberries and shallots in a large bowl.
• Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.
• Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
• Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.
• Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.

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:

• 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:

• In a blender, combine the first five ingredients; cover and process for 30 seconds. Add 2 cups strawberries; cover and process until blended. Add 1/4 cup pecans; pulse until chopped. , In a large bowl, combine the spinach, oranges, onions and remaining strawberries and pecans. Drizzle with vinaigrette and toss to coat.

Steps:

• Combine first 8 ingredients in a large bowl, stirring with a whisk.
• Add mushrooms and remaining ingredients; toss well to coat.

Steps:

• Wash and dry the spinach leaves. Place on a large serving platter. Sprinkle the pecans, cranberries, and onion rings on top of spinach.
• Place the vinegar, cranberry juice, maple syrup, Dijon mustard, salt and pepper in a jar with a tight-fitting lid. Shake or whisk until well combined.
• Add the vegetable oil and shake again. Just before serving, shake the vinaigrette once more and pour it over the salad.

Steps:

• Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.

Steps:

• For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)
• Add the rest of the dressing ingredients.
• Blend until smooth. Refrigerate.
• Cut strawberries, apple, and onion into slices.
• Combine all the salad ingredients in a large bowl.
• Drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!)
• Sprinkle feta cheese on top and serve.
• Enjoy!

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.