Spinach Romaine And Strawberries With Balsamic Vinaigrette Food

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, SPINACH, AND PEAR SALAD

Steps:

• Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
• Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

STRAWBERRY AND SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• For the vinaigrette, combine the vinegar, oil, mustard, and a little salt and pepper to taste.
• Whisk or shake in a jar until emulsified.
• Taste the dressing, and adjust to your liking.
• For the salad, combine the strawberries, onions and spinach in a large bowl and season with salt and pepper.
• Toss gently with the dressing just before serving.

STRAWBERRY SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Whisk together the sugar, sesame seeds, poppy seeds, sesame oil, dried onion, paprika, oil and vinegar.
• Refrigerate until chilled.
• In a salad bowl, toss spinach and strawberries with some of the dressing.
• You will have more dressing than you will need.
• Sprinkle with sliced almonds if desired.

SPINACH, ROMAINE AND STRAWBERRIES WITH BALSAMIC VINAIGRETTE

Steps:

• Separate romaine leaves and wash thoroughly.
• Spin or pat dry off paper towels.
• Wash and dry the spinach unless the package indicates that they have been cleaned.
• Wrap the greens in damp towels, cover loosely in plastic and refrigerate until serving time.
• Just before serving, wash and hull strawberries and cut into quarters.
• Tear romaine and spinach leaves into small-to-medium pieces.
• Combine greens and berries in a salad or arrange on six individual plates.
• Sprinkle parsley on top.
• Pour vinegar and oil into a small container that has a tight-fitting lid.
• Cover and shake until dressing is well mixed.
• Pour over salad.
• Season with salt and pepper.
• Serve immediately.

ROMAINE HEARTS WITH STRAWBERRY BALSAMIC VINAIGRETTE

Steps:

• Cut each heart in half lengthwise, trim away core, rinse and dry.
• Place strawberries in a shallow bowl with vinegar and let stand 10 minutes. Whisk in extra-virgin olive oil and season the dressing with salt and pepper.
• Place a half-heart on each salad plate or on a large platter and dress with strawberry balsamic vinaigrette. Garnish with toasted almonds.

SPINACH SALAD WITH STRAWBERRY VINAIGRETTE

Steps:

• In a blender, combine the first five ingredients; cover and process for 30 seconds. Add 2 cups strawberries; cover and process until blended. Add 1/4 cup pecans; pulse until chopped. , In a large bowl, combine the spinach, oranges, onions and remaining strawberries and pecans. Drizzle with vinaigrette and toss to coat.

CRUNCHY ROMAINE STRAWBERRY SALAD

Steps:

• Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a large skillet, cook noodles and walnuts in butter over medium heat for 8-10 minutes or until golden; cool., For dressing, in a small bowl, whisk the sugar, oil, vinegar and soy sauce. Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently.

SPINACH AND STRAWBERRY SALAD WITH FETA CHEESE AND BALSAMIC VINAI

Steps:

• Whisk vinegar and olive oil in small bowl. Add basil and season with salt and pepper.
• Combine spinach or romaine and strawberries in large bowl.
• Add vinaigrette; gently toss to evenly coat. Divide salad among 4 plates. Sprinkle each salad with cheese and pine nuts.