Fresh Strawberry Spinach Salad Recipes

STRAWBERRY SPINACH SALAD

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.

STRAWBERRY SPINACH SALAD

Steps:

• Mix Veggies: In a large bowl mix the spinach, strawberries, tomatoes and red pepper.
• Make Dressing: To make the dressing, whisk together the Dressing ingredients in a small bowl.
• Toss: Before serving pour the dressing over the salad and toss well.

SPINACH/STRAWBERRY SALAD

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.

STRAWBERRY SPINACH SALAD

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.

SPINACH AND STRAWBERRY SALAD

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.

STRAWBERRY SPINACH SALAD I

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.

FRESH STRAWBERRY SPINACH SALAD

Steps:

• For dressing, zest lemon to measure 1/2 tsp zest.
• Juice lemon to measure 2 tbsp juice.
• Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl.
• Whisk until well blended.
• Cover; refrigerate until ready to use.
• Preheat oven to 350°F.
• For salad, spread almonds in single layer over bottom of small baking pan.
• Bake 10-12 minutes or until lightly toasted.
• remove from oven; cool almonds.
• Hull strawberries; cut strawberries into quarters.
• Peel cucumber and slice; cut slices in half.
• Slice onion into thin wedges.
• Place spinach in large serving bowl; add strawberries, cucumber and onion.
• Whisk dressing; pour over salad, gently tossing to coat.
• Sprinkle with almonds.