Strawberry Spinach Won Ton 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 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.

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.

SPECIAL STRAWBERRY SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, strawberries and almonds. Place dressing ingredients in a blender; cover and process until combined. Pour over salad and toss to coat. 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 WON TON SALAD

Steps:

• Directions:
• Set oil at 350* and deep fry the won tons until lightly brown and crisp. Or spray with olive oil spray and bake 400* for 5 minutes.
• Cook bacon and crumble, or buy pre-cooked bacon and cut into pieces.
• Put the almonds in a frying pan over medium heat, and continue to move around until lightly browned, and set aside until cooled.
• Slice strawberries.
• For Dressing, mix red wine vinegar, mustard, salt, sugar and raspberry jam. Then add oil and shake or mix well. Refrigerate after serving.
• Layer salad ingredients. Serve dressing on the side.

SPINACH SALAD WITH STRAWBERRIES

Steps:

• Make spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.
• For dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.

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.