STRAWBERRY APPLE SALAD
Although I live in the city now, I was born and raised in the country in Wayne County, Ohio. Our county and the neighboring one, Holmes, had a high Amish population, and it is from one of my Amish friends that I received this recipe. It is traditionally served at weddings in some Amish circles.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving juice; set aside 1/2 cup. To remaining juice, add enough cold water to measure 2 cups. , In a bowl, dissolve gelatin in boiling water; stir in the juice/water mixture. Add pineapple and apples. Pour into a 13x9-in. dish coated with cooking spray; cover and chill until firm. , In a small saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount (or give the amount) of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in cream cheese until smooth. Cool. , Prepare whipped topping mix according to package directions. Fold whipped topping into cream cheese mixture. Spread over gelatin. Cover and chill until topping is set, about 3 hours.
Nutrition Facts :
STRAWBERRY SALAD
Provided by Trisha Yearwood
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
- Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
- For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
- Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.
STRAWBERRY SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
- Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.
PANERA STRAWBERRY SALAD
Poppyseed Dressing: 1/4 cup white sugar 1 teaspoon stevia sweetener (or two additional tablespoons sugar) 1/2 cup apple cider vinegar or white balsamic vinegar 1/8 cup orange juice 1 teaspoon salt 2 teaspoons Dijon mustard 1 teaspoon minced onion 1 cup vegetable oil or canola oil 1 tablespoon poppy seedsIn a blender or food processor, combine the sugar, stevia, vinegar, orange juice, salt, mustard, and onion, and process for 20 seconds. With the blender on high, gradually add the oil in a slow, steady stream. Remove from the blender and stir in the poppy seeds. Set aside or refrigerate until ready to use. Shake well before using on salad. Salad: 1 large head romaine lettuce, washed, chopped 1- 6 oz bag spinach or spring mix (greens combined should equal about 15 cups total) 1 can mandarin oranges, drained well 1/2 lb strawberries, washed and sliced 1 pint blueberries, washed and patted dry 1 cup pineapple, sliced into chunks, then thinly sliced (about 1/2 of a medium size pineapple) 1 cup pecans, toasted and cut in half To prepare salad: Using a large bowl or platter, arrange the greens on the platter. Sprinkle with a few pieces of fruit. Layer additional greens. Place the remaining fruits and chopped pecans on the greens. Top with sliced chicken. Drizzle about half of the dressing on the salad. Toss before serving. you may also plate the salad individually. In this case, toss the greens with the dressing and place on plates. Top each plate with fruit, nuts and chicken. Serve immediately. Yields about 15 generous side servings. Tips: -*Mrs. Dash is found in most grocery stores near the spices.
Provided by Patti W.
Categories < 30 Mins
Time 20m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Dressing: In a blender or food processor, combine the sugar, stevia, vinegar, orange juice, salt, mustard, and onion, and process for 20 seconds. With the blender on high, gradually add the oil in a slow, steady stream. Remove from the blender and stir in the poppy seeds. Set aside or refrigerate until ready to use. Shake well before using on salad.
- To prepare salad:.
- Using a large bowl or platter, arrange the greens on the platter. Sprinkle with a few pieces of fruit. Layer additional greens. Place the remaining fruits and chopped pecans on the greens. Top with sliced chicken. Drizzle about half of the dressing on the salad. Toss before serving. you may also plate the salad individually. In this case, toss the greens with the dressing and place on plates. Top each plate with fruit, nuts and chicken. Serve immediately.
- Yields about 15 generous side servings.
- Tips:.
- -*Mrs. Dash is found in most grocery stores near the spices.
STRAWBERRY AVOCADO SALAD
I have served this countless times and I am always asked for the recipe, I also use this dressing on many other salads. Enjoy
Provided by ENIGMA497
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
- Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 44 g, Fat 50 g, Fiber 12 g, Protein 6.1 g, SaturatedFat 5.9 g, Sodium 22.9 mg, Sugar 30 g
STRAWBERRY-APPLE SALSA SALAD
Take your pick of spinach leaves or romaine lettuce-but by all means, be sure to dress your salad with this strawberry-apple salsa!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Toss strawberries with apples, onions, cilantro and dressing in large bowl. Let stand 15 min.
- Add spinach just before serving; mix lightly.
Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
STRAWBERRY SPINACH SALAD
If preparing this salad ahead of time, add all the ingredients to the vinaigrette with the exception of the spinach, then add the spinach on top and let stand until ready to toss.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
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.
ORANGE-STRAWBERRY SALAD
A colorful salad, indeed! Lovely as part of a brunch buffet or terrific as a side to grilled poultry or beef.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In tightly covered container, shake all dressing ingredients.
- Serve oranges and strawberries on salad greens. Serve with dressing.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 13 g, TransFat 0 g
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