Strawberrysaladwithzip Recipes

STRAWBERRY VINAIGRETTE

Steps:

• WHISK together preserves, vinegar, mustard, pepper and water in medium bowl until thoroughly blended. Gradually whisk in oil. Season to taste with salt and additional black pepper, if desired.

STRAWBERRY ARUGULA SALAD

Steps:

• Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes.
• Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately.

STRAWBERRY SALAD

Steps:

• Mix the lettuce, cabbage, raisins, grapes, strawberries, and onion together in a large bowl; add the dressing and toss to coat. Top with the pine nuts and almonds to serve.

STRAWBERRY GLAZE

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

STRAWBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.
• Sprinkle strawberries with sugar and let rest until strawberries release their juices, about 10 minutes.
• Meanwhile, in a large bowl, whip cream cheese until light and fluffy. Add strawberries to whipped cream cheese and mix until well combined.
• Combine cake mix and melted butter in a separate bowl and mix until mixture comes together as a crumble.
• Pour pie filling into the greased baking dish. Pour strawberry-cream cheese mixture on top. Evenly distribute crumble over pie filling.
• Bake in the preheated oven for 30 minutes. Remove from oven and cool on a wire rack.

EASY STRAWBERRY JELLO SALAD WITH COOL WHIP

Steps:

• Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.

STRAWBERRY SALSA

Steps:

• Combine strawberries, onion, jalapeño, and cilantro in a bowl and season with salt; refrigerate 15 minutes. Serve with tortilla chips.

STRAWBERRY COMPOTE

Steps:

• Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
• Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

STRAWBERRY SALAD WITH ZIP

Steps:

• Combine all dressing ingredients in a container with tight fitting lid and shake well.
• Set aside.
• Toss together salad greens and strawberries with dressing.
• Sprinkle with almonds and pretzels.
• Serve immediately.