Sioux Lookouts Strawberry Spinach Salad Recipes

SIOUX LOOKOUT'S STRAWBERRY-SPINACH SALAD

Steps:

• To make dressing, place oil, vinegar, Worcestershire, 1 tablespoon (optional) sugar, poppy seeds, green onion, salt and paprika in a jar or small container with a resealable lid. Shake well.
• Dressing can be made ahead and left at room temperature for up to 1 day or refrigerated, covered, for 2 to 3 days. Flavour improves as it sits.
• For the Almond Mixture, grease a large piece of foil and place on counter.
• Place almonds, sugar and water in a medium-size frying pan or saucepan. Cook over medium heat, stirring frequently, until sugar melts.
• As soon as sugar turns light golden, stir slowly and constantly with a wooden spoon until all sugar is an even golden shade and coats almonds, from 6 to 8 minutes.
• Immediately turn coated almonds out onto foil.
• Don't touch as they're extremely hot.
• Let cool, preferably to room temperature, then break into small pieces.
• If making ahead, nuts will keep well at cool room temperature or in the refrigerator for weeks. If your kitchen is warm and humid, it's best to store them in the refrigerator.
• Wash spinach then tear into bite-size pieces. Place in a large bowl, along with strawberries.
• If not serving right away, cover salad with a damp paper towel and refrigerate for up to 4 hours.
• Just before serving, toss salad with about half of dressing, then keep adding a little more dressing and tossing until spinach is lightly coated.
• Add almonds and toss.

STRAWBERRY AND SPINACH SALAD

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.

SPINACH AND STRAWBERRY DAIQUIRI SALAD

Steps:

• Combine the lime juice, honey, poppy seeds, and mustard in a small bowl; slowly whisk in the oil.
• Combine the almonds, salt, and sugar in a large skillet. Stir constantly over medium-low heat until almonds are light golden brown, about 5 minutes. Remove nuts from the skillet to cool.
• Toss the spinach, strawberries, coconut, onions, and cooled almonds in a large bowl. Top with prepared dressing, 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.

SHARON'S SPINACH/STRAWBERRY SALAD

Steps:

• For the salad toss together baby spinach,strawberries, slivered almonds, onions and feta cheese.
• For the dressing, blend together the ingredients.

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.