GREEN SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.
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.
STRAWBERRY SALAD WITH BALSAMIC VINAIGRETTE
This easy strawberry salad recipe features a creamy homemade balsamic dressing and sweet ripe berries. It's the perfect side dish!
Provided by a Couple Cooks
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Wash and slice the strawberries. Wash and dry the salad greens.
- Thinly slice the red onion Tip: To mellow the flavor, soak the onion slices in cold water for about 20 minutes prior to serving, then drain.
- Optional: In a small saucepan over medium heat, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don't burn.
- Make the balsamic vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.
- To serve, spread the greens on a plate and top with strawberries, red onion, almonds, feta cheese crumbles, vinaigrette, and several grinds of black pepper.
Nutrition Facts : ServingSize Bowl, Calories 210 calories, Sugar 18.1 g, Sodium 162.8 mg, Fat 12.1 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 24.8 g, Fiber 4.5 g, Protein 4.1 g, Cholesterol 0 mg
SNOW SALAD WITH STRAWBERRY SAUCE
My mom's cousin had a catering business many years ago, and this was one of her most requested dishes. It is called Snow Salad because of its pure white and fluffy appearance, but it is not a traditional salad. I have served it at many parties and get-togethers and am always asked for the recipe. Give it a try--I think you'll love it as much as we do!
Provided by Ernies Bert
Categories Gelatin
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve gelatin in cold water.
- Add boiling water and stir well to dissolve.
- Add sugar and vanilla.
- Stir to dissolve.
- Whisk in sour cream until mixture is smooth.
- Blend in Cool Whip with whisk.
- Pour mixture into large (6 cup) ring mold.
- Let set in refrigerator a few hours or overnight.
- For sauce, follow directions on Salada Danish Dessert package for making sauce.
- Add strawberries; mix well.
- To serve, unmold salad and serve with sauce in bowl in center.
- Slice salad and ladle sauce over each piece.
- Can also be poured into pecan or graham cracker crust and served as dessert.
- Can also use pie filling in place of sauce.
Nutrition Facts : Calories 239.6, Fat 15.8, SaturatedFat 11.2, Cholesterol 21.1, Sodium 33.6, Carbohydrate 23.2, Fiber 0.6, Sugar 20, Protein 2.5
STRAWBERRY BLESSED SNOW WITH CUSTARD SAUCE
Here's one that's been on my "to do" list that seems good to serve to my honey for Valentines Day.
Provided by ForeverMama
Categories Gelatin
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, let egg whites stand at room temperature for 1 hour.
- Meanwhile, drain strawberries, reserving syrup. Sprinkle gelatin over syrup in a small saucepan, to soften. Place over low heat, stirring until gelatin is dissolved.
- Place strawberries, 1/4 cup sugar, the lemon juice, salt, few drops food color (if using), 1/4 cup water and the gelatin into blender container. Cover; blend at low speed for 1 minute.
- Place into medium sized bowl. Set in pan of ice and water. Let stand, stirring occasionally, just until beginning to set - about 20 minutes.
- With electric mixer at high speed, beat egg whites until soft peaks form when beater is slowly raided. Gradually beat in remaining sugar. Continue beating until stiff peaks form.
- With same beater, at high speed, beat gelatin mixture until light. Fold in beaten egg white until well blended. Turn into 1-quart mold.
- Refrigerate until firm - at least 3 hours.
- To serve; Run a small spatula around edge of mold. Invert over serving platter; place a hot, damp dishcloth on bottom of mold; shake gently to release. Serve with Custard Sauce.
- If you wish, place the Strawberry Blessed Snow into a platter that has a lip, pour custard sauce carefully around the bottom of the patter.
- Custard Sauce:.
- Pour milk into a medium sauce pan and heat until tiny bubbles appear around edge of pan.
- Ready your double boiler: Choose a cooking pot that is large enough to accommodate a heat-proof bowl. Pour water into the pot to measure about 3" making sure that when you sit the heat-proof bowl over the pot that the water doesn't touch the bottom of the bowl.
- Remove the heat-proof bowl from top of pot. Add egg yolks and sugar and mix well.
- Very slowly pour hot milk into egg mixture, whisking constantly to avoid cooking the eggs into curdles. Place bowl over the pot of simmering water, making sure the water doesn't come to a boil and that it doesn't touch the bottom of the bowl.
- Cook, stirring constantly with a wooden spoon, until thin coating forms on wooden spoon. Can also test for doneness if it also coats the back of a metal spoon - should take about 8 to 10 minutes to cook through.
- Let custard cool slightly. Place sheet of waxed paper or plastic wrap directly on surface (this is to avoid a skin to form).
- Set bowl in cold water, to fully cool or place in refrigerator to speed up the process. Stir in vanilla extract and place wax or plastic wrap directly over custard. Refrigerate until ready to use. Makes 1 1/2 cups.
Nutrition Facts : Calories 191, Fat 4.3, SaturatedFat 2.1, Cholesterol 91.5, Sodium 113.2, Carbohydrate 32.8, Fiber 1, Sugar 27.4, Protein 6.2
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