Strawberry Almond And Pea Salad Recipes

ALMOND STRAWBERRY SALAD

Steps:

• Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.

STRAWBERRY, ALMOND, AND PEA SALAD

Steps:

• Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
• Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.
• Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain.
• Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.

SUGAR-SNAP PEA AND STRAWBERRY SALAD

Steps:

• Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine.
• Steam sugar snap peas for about 30 seconds or until bright green and still crunchy Remove from heat and run under cold water to stop cooking.
• Drain.
• Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another whisk before adding to salad).
• Serve immediately or chill for no more than an hour.
• Recipe may be doubled, tripled, etc.

STRAWBERRY, ALMOND, PEA SALAD

Steps:

• Heat oven to350. Toast Almonds til golden 8-10 minutes. Whisk vinegar, mustard,poppy seeds, & sugar in large bowl. Whisk in oil; season with S & P. Cook peas. Drain; transfer to colander set in bowl of ice water. Drain. Add aruguala, strawberries, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.

STRAWBERRY AND SNAP PEA SALAD

Steps:

• Bring a pot of water to boil and place a steamer insert in the pot. Place peas in steamer, cover, and cook until bright green, about 30 seconds. Drain and run under cold water until peas are cool; set aside.
• Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes.
• Combine sugar snap peas and strawberry slices in a large bowl. Pour dressing over pea mixture, gently tossing to combine. Serve immediately or chill for up to 1 hour.

PEA SALAD WITH SMOKED ALMONDS

Steps:

• Combine the frozen peas, green onions, almonds, & water chestnuts.
• In seperate bowl, mix together the mayonnaise and curry pwder.
• Gently stir the mayonnaise mixture into the peas.
• Add salt & freshly ground pepper to taste.

BALSAMIC PEA SALAD

Steps:

• Place peas in a colander, and run warm water over them until they are thawed. Place in a large bowl.
• Toast almonds in a skillet over medium heat. Then combine with peas.
• Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator.

COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
• Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
• Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
• Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
• Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.