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.
NUTTY STRAWBERRY SALAD
This is a sweet tasting salad that is perfect for spring and summer outings.
Provided by LILBUGGER71
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 6h20m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, mix the vinegar, sugar, oil, paprika, and Worcestershire sauce. Cover, and refrigerate at least 6 hours.
- Melt butter in a skillet over medium heat. Stir in the almonds, and cook until golden brown. Remove from heat, and cool.
- In a bowl, toss the strawberries, romaine, and almonds. Mix with the dressing just before serving.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 14.8 g, Cholesterol 3.8 mg, Fat 13.1 g, Fiber 3.1 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 13.7 mg, Sugar 10.7 g
TANGY STRAWBERRY SLUSH
When temperatures rise, cool things down with this ice-cold fruity slush. Keep some in the freezer for when guests pop in on a sultry evening.-Laura Reigel, Sheboygan, Wisconsin
Provided by Taste of Home
Time 10m
Yield 26 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 7 cups water and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; cool., Meanwhile, in a small saucepan, bring remaining water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Cool. Transfer sugar and tea mixtures to a 4-qt. freezer container., In a blender, combine the strawberries, cranberry juice and juice concentrates. Cover and process until pureed. Stir into freezer container; cool. Cover and freeze for 6 hours or overnight., To serve, combine 1/2 cup strawberry mixture and 1/4 cup soda in a glass. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 0 protein.
TANGY STEAK SALAD
Satisfy the meat lovers and the veggie lovers at your table with this quick-cook main-dish salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 17m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch skillet over high heat.
- Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
- Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.
Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg
TANGY TATER SALAD
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes. Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat. Add the bacon and fry until crisp, then remove it to a paper towel lined plate.
- Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat. Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste. Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve.
TANGY SPINACH SALAD & BACON DRESSING
Mom loved this salad, and it was always a treat when she would prepare it. Not having her recipe, I used Alton Brown's as the basis and improvised slightly. This was a hit with everyone. The secret is to add enough sugar to reach the desired sweetness level. Just keep tasting and stirring the dressing -- just don't eat all of it or you won't have anything to put on the salad! From the kitchen of Tona Thornburg Court, Moberly MO.
Provided by Tona C.
Categories Salad Dressings
Time 50m
Yield 8 salads, 8 serving(s)
Number Of Ingredients 12
Steps:
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
- Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
- Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Nutrition Facts : Calories 201.9, Fat 10.7, SaturatedFat 3.4, Cholesterol 157.1, Sodium 485.8, Carbohydrate 13.4, Fiber 2.5, Sugar 8.6, Protein 13.4
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