STRAWBERRY SPINACH SALAD
Pure summer in every bite, this Strawberry Spinach Salad is a classic we make constantly during the summer months. It's perfect paired with simple proteins like grilled chicken or pork chops, and the Strawberry Vinaigrette gives you a double strawberry hit. It's naturally gluten free and can be dairy free as well. Whether it's for a simple weeknight dinner, entertaining, or for bbq's, potlucks, and picnics this salad is guaranteed to be a hit!
Provided by Kari Peters
Categories Salad
Number Of Ingredients 6
Steps:
- Wash and dry the spinach if it's not pre-washed and place it in a large serving bowl.
- Top the spinach with the thinly sliced strawberries, slivered almonds, diced onion, and feta cheese.
- Serve with your choice of dressing. We love my Strawberry Vinaigrette and 2-Ingredients Balsamic Vinaigrette the most with this salad.
Nutrition Facts : Calories 169 kcal, Carbohydrate 13 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, TransFat 0.003 g, Cholesterol 17 mg, Sodium 251 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
SPINACH AND STRAWBERRY SALAD
My family loves this all year round if we can find strawberries. Even the grandchildren love this salad. Quick and easy.
Provided by JerJer
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the spinach and strawberries.
- In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 22.8 g, Fat 15.9 g, Fiber 3.9 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 69.3 mg, Sugar 17.1 g
STRAWBERRY SPINACH SALAD
Sweet, ripe strawberries, tangy goat cheese, and crunchy pecans make this simple strawberry spinach salad perfect for any time of day.
Categories Mother's Day spring salad side dish
Time 10m
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- For the dressing: In a small jar, combine the olive oil, lemon juice, honey, vinegar, poppy seeds, mustard, salt, and pepper. Seal the jar; shake vigorously to combine. Set aside.
- For the salad: Just before serving, add the spinach to a large bowl or platter; top with half of the strawberries and orange slices. Drizzle with half of the dressing; gently toss to coat. Top the salad with the remaining berries, orange slices, pecans, and goat cheese. Drizzle with your desired amount of the remaining dressing, and serve the remainder on the side, if you like.
SPINACH SALAD WITH STRAWBERRIES
Delicious colorful light salad. I have also served with chicken tenders. Strawberries are my favorite especially when in season, but you can use any fruit desired. It takes a little while to make the spiced pecans, but is well worth it or you can also toast the pecans instead of using spiced version.
Provided by Sandy Doenges
Categories < 4 Hours
Time 1h5m
Yield 5 cups, 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Dressing: Make the dressing first, so flavors can blend while salad is being prepared. whisk together olive oil, vinegar,1/4 cup sugar, poppy seeds,salt, mustard, celery seed, and corn syrup. Toss dressing with salad just before serving. Sprinkle dressed salad with pecans.
- Spiced pecans: Beat egg white untl frothy, but not stiff. Add vanilla, sugar, water and mix well. Add pecans and mix to coat. Spread pecans on a foil lined baking sheet in a single layer and bake in a preheated oven at 200 degrees for 45 minutes, turning every 15 minutes.
Nutrition Facts : Calories 1016.8, Fat 75.5, SaturatedFat 9.3, Sodium 643.5, Carbohydrate 86.8, Fiber 6, Sugar 72.2, Protein 6.7
SPINACH AND STRAWBERRY SALAD
This salad has lots of spinach, lots of fresh, sliced strawberries, and a delicious, sweetened oil and vinegar dressing spiked with poppy and sesame seeds.
Provided by CHEF GRPA
Categories Salad Dressings
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a large bowl, toss together the spinach and strawberries.
- 2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
- My Note: After making it a few times I will say that you can do all these variations and it will be terrific but do NOT put the dressing into the fridge, leave it on the counter! It will not be good, it will get creamy and stay on the salad like PASTE. You can get the spinach (baby spinach is the best) and slice the strawberries with an egg slicer and toss ahead, in the fridge -- but let the dressing sit on the counter, trust me. Then toss immediately before eating. Some time I added candied sliced almonds -- just add almond slices to a frying pan and lightly sugar the almonds, add a few drops of water to this slowly and let it cook for a few minutes. caramelizes to a crisp, sweet. Very hot, be careful. I also added the blue cheese, mentioned by other readers. also.instead of using all that sugar, I substituted some honey for the sugar instead, which helped the dressing stick to the salad. I also halved the sugar and substituted Raspberry Balsamic Vinegar for White Vinegar. Also, left out the seeds(I couldn't find them in the store some times) and used sliced almonds. Delicious.
Nutrition Facts : Calories 230.3, Fat 15.8, SaturatedFat 2, Sodium 68.6, Carbohydrate 22, Fiber 3.8, Sugar 16.4, Protein 3.5
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