STRAWBERRY FESTIVAL SALAD
Every April Ponchatoula, Louisiana (the Strawberry Capitol of the World) celebrates with a 3 day Strawberry Festival. Anything and everything strawberry can be found there, from flats of beautiful ripe berries to Strawberry wine by the gallon jug. Here's a salad that is as refreshing and delicious as any you've ever had. Find the...
Provided by Donna Graffagnino
Categories Lettuce Salads
Time 40m
Number Of Ingredients 22
Steps:
- 1. Wash and dry baby spinach. If using Romaine, remove tough ends and coarsely chop.
- 2. In salad bowl combine spinach/lettuce, strawberries, onion, and the almonds. If you don't want to sugar the almonds then just add blanched or toasted almonds (I like them just blanched.)
- 3. Pour desired amount of dressing on salad and toss. Chill for about 20 minutes before serving.
- 4. *OPTIONS: Add diced grilled chicken to make this a fulfilling meal. *TIPS: For a LOW SUGAR option, don't sugar the almonds and use Splenda in the dressing mixture.
- 5. ---------------------------------- SUGARED ALMONDS DIRECTIONS:
- 6. In a saucepan over medium heat melt 2 Tbsp butter, stir in almonds and sugar. Saute until golden brown.
- 7. ----------------------- DRESSING DIRECTIONS:
- 8. Combine all ingredients in a jar and shake well to combine. Chill.
STRAWBERRY SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
- Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.
FESTIVAL STRAWBERRY SALAD
Make and share this Festival Strawberry Salad recipe from Food.com.
Provided by mary8428
Categories Strawberry
Time 15m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the dressing ingredients together, well, and set aside.
- Slice strawberries into quarters and combine with lettuce and oranges in a large bowl.
- Combine almonds and sugar in a small skillet and heat over low heat. Stir until sugar is dissolved. Pour onto waxed paper to cool. Break into small pieces.
- Pour dressing over salad and toss.
- Top with almonds and serve.
Nutrition Facts : Calories 395.4, Fat 30.8, SaturatedFat 3.8, Sodium 613.5, Carbohydrate 30.1, Fiber 4.7, Sugar 23.1, Protein 3.6
FESTIVE STRAWBERRY-NUT SALAD
A salad made with Boston lettuce and fresh spinach leaves goes from fine to festive when you add glazed almonds and sweet, ripe strawberry halves.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Cook and stir nuts and sugar in nonstick skillet on medium heat 5 min. or until sugar is caramelized and nuts are evenly glazed. Spread onto baking sheet sprayed with cooking spray; cool. Break into small pieces.
- Combine spinach, lettuce and berries in large bowl.
- Drizzle with dressing just before serving; toss to coat. Top with nuts.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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- Thinly slice the red onion Tip: To mellow the flavor, soak the onion slices in cold water for about 20 minutes prior to serving, then drain.
- Optional: In a small saucepan over medium heat, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn.
- Make the balsamic vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.
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