Romaine Strawberry Strawberries And Feta Salad Food

STRAWBERRY AND FETA SALAD

Steps:

• In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
• In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
• In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

STRAWBERRY ROMAINE SALAD I

Steps:

• In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
• In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

STRAWBERRY-FETA SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

STRAWBERRY ROMAINE SALAD AND CREAMY POPPY SEED DRESSING

Steps:

• Combine 1 bunch torn romaine lettuce, 1/2 small red onion, thinly sliced, and 2 cups strawberries, halved, in a large bowl. In a separate small bowl, whisk together 3/4 cup light mayonnaise, 1/4 cup skim milk, 2 tablespoons plus 1 teaspoon Truvia® natural sweetener spoonable,* 1 teaspoon vinegar and 1 teaspoon poppy seeds. Drizzle dressing over salad and toss. Sprinkle with 1/4 cup slivered almonds.
• *or 8 packets Truvia® natural sweetener

STRAWBERRY ROMAINE SALAD

Steps:

• In a large bowl, toss the romaine, strawberries and onion. In a small bowl, whisk the dressing ingredients until blended. Serve with salad.

STRAWBERRY PECAN SALAD

Steps:

• Wash and dry romaine lettuce, tear into bite size pieces.
• Place lettuce in a large serving bowl and add mixed greens. Toss.
• Slice strawberries and arrange in middle of the bed of lettuce.
• Sprinkle feta on top of strawberries.
• Add pecans to greens on both sides of strawberries.
• In a blender (ad) or food processor, pulse all ingredients until smooth.
• Drizzle over salad, or refrigerate until ready to serve.
• Yields 1 cup.

MY FAVORITE STRAWBERRY BACON SALAD

Steps:

• Make the vinaigrette first by whisking all of the vinaigrette ingredients together. Taste, then add salt and pepper as needed. You can make the dressing ahead of time and keep it in the refrigerator until ready to use. It's great for up to 2 weeks when stored in the refrigerator.
• If your bacon is not already cooked, cook it according to its package directions. Cool until ready to handle, then chop it up.
• In a large bowl, toss all of the salad ingredients together, then mix in the vinaigrette. You may not need all the vinaigrette- use as much or little as you prefer.
• Plate and serve. Cover and store leftovers in the refrigerator for up to 2 days.

STRAWBERRY TOSSED SALAD

Steps:

• For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake until sugar is dissolved., In a large bowl, combine remaining ingredients. Just before serving, shake dressing again and toss with salad.

ROMAINE, STRAWBERRY (STRAWBERRIES) AND FETA SALAD

Steps:

• Combine vinegar and sugar in a glass dish or jar and microwave on high for 2 minutes.
• Add oil, salt, paprika, dry mustard and garlic.
• Shake/stir to combine and chill thoroughly.
• Combine lettuce and strawberries, add dressing to taste and toss until well coated. Sprinkle with feta cheese.
• Enjoy!

STRAWBERRY FESTIVAL SALAD

Steps:

• 1. Wash and dry baby spinach. If using Romaine, remove tough ends and coarsely chop.
• 2. In salad bowl combine spinach/lettuce, strawberries, onion, and the almonds. If you don't want to sugar the almonds then just add blanched or toasted almonds (I like them just blanched.)
• 3. Pour desired amount of dressing on salad and toss. Chill for about 20 minutes before serving.
• 4. *OPTIONS: Add diced grilled chicken to make this a fulfilling meal. *TIPS: For a LOW SUGAR option, don't sugar the almonds and use Splenda in the dressing mixture.
• 5. ---------------------------------- SUGARED ALMONDS DIRECTIONS:
• 6. In a saucepan over medium heat melt 2 Tbsp butter, stir in almonds and sugar. Saute until golden brown.
• 7. ----------------------- DRESSING DIRECTIONS:
• 8. Combine all ingredients in a jar and shake well to combine. Chill.

HERBED ROMAINE SALAD WITH STRAWBERRIES AND FETA

Steps:

• Whisk the dressing ingredients together at least 1 hour before serving.
• Roast pistachios and set aside to cool.
• Gently toss the romaine lettuce with the tarragon, orange mint and strawberries.
• Arrange mixture on salad plates.
• Add the feta and avocado slices.
• Garnish with pistachios and serve with the dressing.
• Pass the pepper mill, if desired.