Spinach Strawberry Banana Nut Salad Recipe 455 Food

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.

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.

STRAWBERRY AND SPINACH SALAD

Steps:

• For the dressing:
• Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a food processor or blender and puree until smooth.
• For the salad:
• Toss the spinach, cheese, almonds, and remaining 1/4 cup strawberries in a large bowl and lightly drizzle with dressing.

SPINACH AND STRAWBERRY SALAD

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.

SPINACH/STRAWBERRY SALAD

Steps:

• SALAD: Break off root ends and tough stems (if any) and discard.
• Place spinach in a large bowl, add ice and cover with water; set aside to chill.
• SUGARED ALMONDS: In a small saucepan, combine almonds, sugar and water.
• Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden, stirring occasionally- (there will be unmelted sugar on nuts).
• Spread almonds on a large plate; let cool and then break into small pieces.
• (Make ahead, as nuts can be stored in an air-tight container for about 3 days).
• DRESSING: In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, honey, poppy seeds and chives.
• Drizzle in olive oil and whisk until blended.
• Now whisk in Dijon mustard until well blended.
• Whisk in salt and pepper to taste.
• Remove spinach leaves from water, pat dry on paper towelling and break into pieces.
• Add to a large mixing bowl.
• Add sliced strawberries and toss lightly to mix.
• Add dressing and toss gently until spinach and berries are lightly coated.
• Add almonds, toss lightly and serve.
• TIP: Packaged ready-to-use baby spinach can be found in the produce section of most supermarkets.
• There are 8 cups of baby spinach in (one- 6 ounce) package.
• NOTE: Only make enough salad that will be eaten at this one time serving. The salad will get somewhat soggy if kept for another day.

STRAWBERRY SPINACH SALAD

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 AND STRAWBERRY SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Put the spinach, strawberries and shallots in a large bowl.
• Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.
• Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
• Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.
• Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.

STRAWBERRY-FETA SPINACH SALAD WITH PINE NUTS

Steps:

• To spinach with all remaining ingredients except dressing in medium bowl.
• Add dressing just before serving; mix lightly.

STRAWBERRY SPINACH SALAD

Steps:

• Arrange apple slices on baking sheet and brush with maple syrup.
• Broil until golden.
• Cool.
• Place spinach, strawberries, Brie, and apples into a large bowl.
• Toss with one of the dressing options below.
• Sprinkle almonds on top.
• If using chicken, season with lemon pepper and sauté or broil.
• For last 5 minutes of cooking brush chicken with maple syrup.
• Cool chicken and cut into small cubes.
• Sprinkle chicken on top of salad with almonds.
• Dressing Option 1: Add 2 tablespoons Maple Syrup to Lighthouse Wild Huckleberry dressing. Shake to blend (note: This is the one I have tried and it was really good).
• Dressing Option 2: Whisk together 1 minced garlic clove, 1/2 teaspoons Honey Dijon Mustard, 2 tablespoons Raspberry vinegar, 1 tablespoons Balsamic vinegar, 1 tablespoons Brown Sugar, 1/4 Cup Vegetable Oil.
• Dressing Option 3: Whisk together 3 tablespoons Apple Juice or Apple Cider, 3 tablespoons Apple Cider Vinegar, 1 teaspoons Dijon mustard, 1 Clove of minced garlic, 1/4 Cup of Olive Oil, Salt and pepper to taste. Whisk dressing ingredients together in a small saucepan and heat to simmering. Pour over salad and top with almonds and chicken.
• Candied Almonds: Place 1/4 Cup of sugar in a frying pan and heat on medium just until sugar begins to melt. Stir in 2 Cups of Slivered or Halved Almonds. Keep stirring until almonds are glazed and light brown. Cool.

SPINACH, STRAWBERRY, BANANA & NUT SALAD RECIPE - (4.5/5)

Steps:

• Dressing: Blend ingredients with immersion blender Toast nuts in 350˚ oven for 15 minutes On serving platter layer spinach, bananas, strawberries and nuts. Serve dressing separately.

STRAWBERRY & SPINACH SALAD

Steps:

• Brown pecans on a butted baking sheet at 350 degrees for 10 minutes.
• In a large serving bowl, mix together spinach and strawberries.
• In a separate bowl, blend together vinegar, salt, oil, mustard, sugar, onion and poppy seeds. (I use my Vitamix blender- it blends so smoothly).
• When you are ready to serve, toss in pecans. Gently toss dressing into spinach and strawberries before serving.

STRAWBERRY SPINACH SALAD

Steps:

• Arrange spinach and strawberries on individual salad plates or in a large salad bowl. Place the next six ingredients in a blender or food processor. With unit running, add oil and vinegar in a steady stream. Blend until thickened. Drizzle over salad; serve immediately.

SPINACH AND STRAWBERRY SALAD

Steps:

• 1.) In a large bowl, toss together the spinach and strawberries.
• 2.) In a medium bowl, whisk together the oil, vinegar, splenda, worstechire, sesame seeds and poppy seeds. Pour over the spinach and strawberries. Toss to coat.
• OPTIONS: I use this as a side dish as is, but if you want to have this salad as a meal try adding walnuts, grilled chicken, and feta cheese.