Spinach Strawberry Salad Recipes

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:

• 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:

• Toast pecans over low heat, set aside to cool.
• Combine dressing ingredients and shake well.
• Toss and garnish with a few sliced strawberries.
• Serve immediately.
• (Thanks to Chef #320254's review I'm updating this) If you'd like, use a high speed mini-mixer to emulsify the dressing.
• Roland, makes a Raspberry Flavored Wine Vinegar.

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 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:

• 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 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.

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.

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:

• Beat vinegar and mustard in small bowl with wire whisk. Gradually add oil, beating with wire whisk until well blended.
• Toss spinach with strawberries, onions, cheese and poppy seed in large salad bowl. Add mustard dressing; mix lightly.
• Serve immediately.

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:

• 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:

• 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:

• 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:

• Place the first eight ingredients in a jar with a tight-fitting lid; shake well. Refrigerate for 1 hour., Just before serving, combine the remaining ingredients in a large bowl. Shake dressing and drizzle over salad; toss to coat.

Steps:

• In a large bowl, mix the spinach and strawberries.
• In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

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:

• 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.