Pickled Strawberry Salad Food
STRAWBERRY SALAD WITH MIXED GREENS, PECANS AND FETA
This strawberry salad with mixed greens, pecans and feta is bursting with flavor! It has a perfect flavor balance, with sweetness from the strawberries, saltiness from the feta, and a lovely acidity from the vinaigrette. For an extra kick, try adding optional quick pickled shallots!
Provided by Jennifer Farley
Time 10m
Number Of Ingredients 12
Steps:
- In a large bowl, combine the spring mix, strawberries, pecans, feta cheese, and quick pickled shallots, if using.
- In a small bowl, whisk together the sherry vinegar, olive oil, honey, mustard, salt and pepper. Taste and adjust flavors if desired.
- Add about 1/2 to 3/4 of the dressing to the salad ingredients and gently toss until evenly combined. Taste and add the remaining dressing, if desired.
- Divide between 4 salad plates. Top each with some freshly ground black pepper. Serve immediately
Nutrition Facts : Calories 212 kcal, Carbohydrate 11 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 203 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SPINACH SALAD WITH PICKLED STRAWBERRIES AND POPPY SEED DRESSING
Provided by Katie Lee Biegel
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Put the oil, vinegar, honey, mustard, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender and blend until smooth. Stir in the poppy seeds. Refrigerate until ready to serve.
- Make the salad: Put the strawberries in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the vinegar, 1/2 cup water, the bay leaf, sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a low boil and allow the sugar to dissolve. Pour over the strawberries and let stand about 20 minutes. Remove the bay leaf and drain the strawberries, discarding the liquid.
- In a large salad bowl, combine the spinach, red onion, mushrooms and pickled strawberries. Pour the dressing over the salad, toss well and serve immediately.
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