Spinach Arugula And Strawberry Salad Food

ARUGULA SALAD WITH BERRIES

Steps:

• Place arugula into a large salad bowl. Top with sliced strawberries, whole blueberries and crumbled goat cheese.
• Drizzle the top with balsamic glaze, adding it to taste and serve. Do not toss this salad. It serves beautifully just drizzled and left as is.

SPINACH STRAWBERRY SALAD

Steps:

• Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
• Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
• Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients-vinegar, oil, poppy seeds, honey, mustard, salt, and pepper-until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
• Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

STRAWBERRY ARUGULA SALAD

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, orange juice concentrate, vinegar, orange zest and ginger. Pour over salad; toss gently to coat.

STRAWBERRY SALAD

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.

SPINACH AND ARUGULA SALAD WITH STRAWBERRIES

Steps:

• Make the vinaigrette first: Add the red wine vinegar, balsamic vinegar and salt to a salad bowl, the gradually add the oil while whishing until emulsified.
• Add the spinach and arugula to the vinaigrette and toss gently.
• When the greens are lightly coated, transfer to salad plates, top with the strawberries and finish with a generous grinding of pepper.

STRAWBERRY ARUGULA SALAD

Steps:

• Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes.
• Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately.

SPINACH AND STRAWBERRY SALAD

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.