Strawberry Salad With Orange Blossom Water Recipes

ORANGE-STRAWBERRY SALAD

Steps:

• In tightly covered container, shake all dressing ingredients.
• Serve oranges and strawberries on salad greens. Serve with dressing.

STRAWBERRY AND HAZELNUT SALAD WITH ORANGE BLOSSOM DRESSING

Steps:

• Cover the raisins with hot water in a small bowl and let stand until plump, about 10 minutes. Drain and set aside.
• Meanwhile, toast the hazelnuts in a large pan over medium-high heat, shaking the pan frequently, until the skins begin to fall off and the nuts are toasted, 5 to 7 minutes. Transfer to a cutting board and coarsely chop. Set aside.
• Mix the white wine vinegar, orange blossom water, honey and 1/4 teaspoon salt in a large bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Add the strawberries, figs, apricots, spring mix, hazelnuts, raisins and 1/2 teaspoon salt to the bowl and toss until well combined. Serve immediately.

WATERCRESS, PISTACHIO AND ORANGE-BLOSSOM SALAD

Steps:

• Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
• In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

SPINACH STRAWBERRY SALAD

Steps:

• If making a large salad, I suggest doing layers. For individual salads, no need for layers.
• Place 1/2 spinach in large salad bowl.
• Top with 1/2 of the strawberries, 1/2 of the oranges and half of the pecans.
• Add second layer of spinach and top with remaining strawberries, oranges and pecans.
• Serve with poppy seed dressing or balsamic dressing.

ORANGE BLOSSOM SALAD

Steps:

• In a large salad bowl, combine orange segments, cauliflower, green pepper and spinach. Place dressing ingredients in a jar with a tight-fitting lid; shake until well mixed. Add desired amount of dressing to salad and toss. Refrigerate leftover dressing.

STRAWBERRY-BLUEBERRY-ORANGE SALAD

Steps:

• In small bowl, mix mayonnaise, sugar, vinegar and poppy seed with wire whisk until well blended.
• In medium bowl, mix strawberries, blueberries and orange. Just before serving, pour dressing over fruit; toss to combine. Sprinkle with almonds.

STRAWBERRY-ORANGE SPINACH SALAD

Steps:

• On salad plates, arrange the spinach, strawberries, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salads; serve immediately.

STRAWBERRY SALAD II

Steps:

• In a saucepan, mix gelatin with boiling water, stir until dissolved and add cold water.
• In a large bowl, combine the gelatin and frozen strawberries. Chill until slightly thickened (consistency of egg whites). If adding lots of frozen strawberries, it may reach this stage while stirring in.
• Gently fold in cake cubes and whipped topping. Chill until set. Decorate top with any extra whipped topping or strawberries.

FRUIT SALAD WITH HONEY AND ORANGE BLOSSOM WATER

Steps:

• Mix the orange juice, honey, and orange blossom water straight into a serving bowl. Wash or peel the fruits, core or remove pits, and drop the fruit in the bowl as you cut them up into pieces so that they do not have time to discolor.
• Leave in a cool place for an hour or longer before serving. Garnish with the mint leaves.

SPINACH, ORANGE & STRAWBERRY SALAD

Steps:

• To prepare dressing, place salt, pepper, mustard and a few drops of oil into a bowl and whisk until smooth.
• Gradully add vinegar, oil, and orange concentrating - whisk until smooth.
• Put all salad ingredients in salad bowl and toss with dressing.
• Serve with blue cheese sprinkles.

STRAWBERRY SALAD WITH ORANGE BLOSSOM WATER

Steps:

• Mix the orange juice, orange water and sugar. Pour over the strawberries. Place mixture in the fridge for at least 1 hour.
• Serve cold. Sprinkle with chopped mint or pistachio.