Strawberry Salad With Zip 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:

• In a blender, combine the first nine ingredients. Cover and process until smooth. Serve over greens and onion. Store in the refrigerator.

Steps:

• Toss lettuce with oranges, strawberries and onion in large bowl.
• Sprinkle with Caramelized Almonds.
• Add Poppy Seed Dressing; mix lightly. Serve immediately.

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.

Steps:

• In a large mixing bowl, mix together flavored gelatin with boiling water and stir until dissolved. Stir in cold water and frozen strawberries. Chill until slightly thickened to the consistency of egg whites. If adding lots of frozen strawberries, it may reach this stage while stirring.
• Cut cake into cubes, or just rip it into bite size chunks and trim off the dark brown edges. Gently fold in frozen whipped topping and cake into the strawberry mixture. Chill until set. Decorate top with any extra topping and strawberries.

Steps:

• Reserve 1/2 cup strawberries; refrigerate until ready to use.
• Combine remaining strawberries with pineapple, dry pudding mix, marshmallows and coconut in large bowl.
• Stir in COOL WHIP.
• Refrigerate 1 hour.
• Top with reserved strawberries before serving.

Steps:

• Combine the first seven ingredients in a jar with tight fitting lid; shake well.
• Just before serving, toss the salad greens, strawberries, cheese and walnuts in a large salad bowl.
• Drizzle with dressing and toss.

Steps:

• In a small saucepan over medium heat, add sesame seeds and sauté until lightly golden brown, about 5 minutes, stirring and tossing constantly. Remove from the heat and set aside.
• In a small bowl, combine white vinegar, champagne vinegar, olive oil, balsamic, sugar, poppy seeds, paprika, Worcestershire sauce, red onions, sesame seeds and freshly black pepper; whisk together until sugar dissolved. Cover and chill for 1 hour. Toast almonds and set aside.
• In a large bowl, toss spinach leaves, strawberries, and almonds. Pour dressing over salad and toss. Sprinkle with goat cheese. Makes 4 servings.