STRAWBERRY, TOMATO & WATERCRESS SALAD WITH HONEY & PINK PEPPER DRESSING
Serve this strawberry, tomato and watercress salad as a side, or simply on its own as a light lunch. Pink peppercorns in the dressing give a gentle spice
Provided by Anna Glover
Categories Lunch, Starter
Time 12m
Number Of Ingredients 8
Steps:
- For the dressing, toast the peppercorns in a dry frying pan for 1-2 mins until fragrant, then bash briefly using a pestle and mortar with a pinch of salt to break up the skins. Add the 2 strawberries and smash them to a paste.
- Stir in the honey and lemon juice. Tip the dressing into a large bowl, and whisk in the olive oil. Check for seasoning, then add a little more salt or lemon juice, if you like. To assemble the salad, cut the strawberries into quarters or slim wedges, and roughly chop the tomatoes, slicing some and halving others so you get lots of different shapes. Mix with the watercress in the bowl.
- Divide the salad between four plates or pile onto a platter. Spoon over any dressing left in the bowl.
Nutrition Facts : Calories 128 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
STRAWBERRY AND WATERCRESS SALAD
We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.
Provided by Claire Saffitz
Categories Bon Appétit Salad Spring Strawberry Watercress Poppy Lemon Juice Honey Cilantro Rhubarb Basil Wheat/Gluten-Free Vegetarian Dairy Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss rhubarb, strawberries, lemon juice, and honey in a medium bowl to combine.
- Arrange watercress, basil, and cilantro on a platter, then scatter scallions over. Season with salt and sprinkle with red pepper flakes. Spoon berry mixture and juices over; drizzle with oil and sprinkle with poppy seeds.
ARUGULA AND STRAWBERRY SALAD
My first exciting afternoon was spent at Mountain Sweet Berry Farm in Roscoe, New York: A bunch of us chefs sat in awe as Rick Bishop drove us around the property in his car and pointed out all of the wondrous things growing there. The arugula was beautiful. A few rows away stood the rows of tiny strawberries. The choice was clear. A salad formed in my head: one that would showcase how delicious strawberries can be when used outside of the "dessert" realm.
Provided by Alex Guarnaschelli
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning.
- Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.
Nutrition Facts : Calories 149 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 124 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 1 grams, Sugar 4 grams
WATERCRESS SALAD WITH STRAWBERRIES
Provided by Florence Fabricant
Categories weekday, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove and discard all heavy stems from the watercress. Rinse the watercress thoroughly, then dry it on paper towels or in a salad spinner. Put in a bowl.
- Rinse the strawberries and remove the hulls. If the berries are large, slice them. Otherwise, cut them into quarters. Add to the bowl with the watercress.
- Beat the vinegar and oil together, pour over the berries and watercress and toss. Season with pepper, toss again, then serve.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 4 grams
STRAWBERRY AND BOURSIN SPINACH SALAD
This is a twist on a fabulous and fast recipe I found in Eating Well Magazine; it is vegetarian and low sodium. I think this would be fabulous for a bridal/baby shower luncheon! It is a great lunch salad with some bread and butter. The magazine suggests topping it with a grilled or poached chicken breast (sliced) for a great healthy dinner meal.
Provided by januarybride
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat.
- Divide the salad among 4 plates and top with pecans and goat cheese.
WATERCRESS, STRAWBERRY, AND TOASTED-SESAME SALAD
Opposite flavors attract in this composition of peppery watercress and honeyed strawberries, and the result is a unanimous hit. It takes just a few minutes to assemble the opus of bright colors and flavors that include feta, toasted sesame seeds, and roasted tamari almonds.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Toast sesame seeds in a small skillet over medium-high heat, shaking frequently, until fragrant and golden brown, 1 to 2 minutes. Transfer to a plate; let cool.
- Meanwhile, whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add watercress, strawberries, almonds, sesame seeds, and feta. Toss gently to combine; season to taste. Serve immediately.
STRAWBERRY PRETZEL SALAD
What is it about the three distinct components in this popular midwestern party dish? The pretzels are salty and mixed with butter and sugar. The cream cheese is tangy and folded together with light and airy whipped topping. And the strawberry gelatin is packed with a whole pound of fresh strawberries and provides a tart sweetness to finish off the dish. The trio of flavors - salty-sweet, tangy and tart - are layered together for the perfect dessert with a hometown feel.
Provided by Food Network Kitchen
Categories side-dish
Time 5h20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes.
- Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.
- Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight.
- Slice into squares and serve cold.
WATERCRESS, STRAWBERRY AND ALMOND SALAD WITH BALSAMIC HONEY VINAIGRETTE
Provided by Food Network
Number Of Ingredients 7
Steps:
- Place watercress, strawberries, almonds and shallots in a large salad bowl. In a small bowl, whisk together vinegar, honey and salt; whisk in olive oil until smooth and uniform. Pour vinaigrette over salad and toss gently. Serve immediately.;
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5/5 (1)Total Time 25 minsCategory SaladCalories 320 per serving
- For the Maple Glazed Walnuts: Heat a skillet over medium heat on the stove-top. Add the walnut halves, maple syrup and a pinch of salt. Cook, stirring constantly, until caramelized and toasted, about 3 minutes. Remove to a sheet of parchment paper and using a fork, quickly separate nuts so they are not touching each other. Allow to cool at room temperature, then store in an air-tight container in the refrigerator until needed.
- For the Maple Vinaigrette: Combine all ingredients in a small bowl or a jar. Stir/shake together right before pouring over greens.
- To assemble the salad: Place some baby spinach and watercress in to a large bowl. Shake or stir vinaigrette and drizzle a bit over the greens. Toss until lightly moistened, then remove to serving plate or bowl.
- Top salad with some sliced strawberries, goat cheese crumbles and maple-glazed walnuts. Top with balsamic glaze and a bit of freshly ground pepper, if desired.
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- Strawberry Eton Mess. Let us introduce you to summer’s easiest dessert. View Recipe.
- BA's Best Strawberry-Rhubarb Pie. Vodka in the dough hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust.
- Oven-Dried Strawberries. Here’s your opportunity to use up berries that are slightly past their prime. View Recipe.
- Strawberry Snacking Cake. Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear. View Recipe.
- Mochi-Covered Strawberries. Mochi + strawberries = absolute genius. View Recipe.
- Roasted Strawberry and Tahini Buttermilk Shake. Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.
- BA's Best Strawberry Shortcake. You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. View Recipe.
- Strawberry-Lemon Lattice Pie. Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). If you’re in love with a thinner style, or love using a fluted cutter, we won’t stop you.
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STRAWBERRY AND WATERCRESS SALAD RECIPE | BON APPéTIT
From bonappetit.com
Servings 4
- Arrange watercress, basil, and cilantro on a platter, then scatter scallions over. Season with salt and sprinkle with red pepper flakes. Spoon berry mixture and juices over; drizzle with oil and sprinkle with poppy seeds.
SALMON WATERCRESS SALAD - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
Reviews 18Category 75+ Seafood RecipesCuisine AmericanTotal Time 35 mins
- Whisk together jam, mustard, and vinegar. Slowly drizzle in olive oil while whisking until mixture is emulsified. Add salt and pepper to taste. Set aside.
- Preheat oven to 400 degrees. Place salmon fillets on a sheet pan. Season salmon with salt and pepper. Roast for about 12 minutes, then re-whisk dressing and use about 2 tablespoons to brush over salmon.
- Turn on broiler and broil the salmon about 4-6 inches away from the heating element until tops are slightly browned about 2 minutes. Watch carefully so salmon does not burn. Let cool (may refrigerate if you’d like cold salmon on your salad).
- When ready to serve, toss together watercress, strawberries, green onions, and almonds with enough salad dressing to lightly coat the watercress. Divide between 4 salad bowls or plates. Top with cold or room temperature salmon. Drizzle with any leftover salad dressing, if desired.
STRAWBERRY & TUNA SPINACH SALAD RECIPE - EATINGWELL
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Category Healthy Tuna RecipesCalories 346 per servingTotal Time 10 mins
- Mix spinach, tuna salad, mushrooms, strawberries, and celery in a medium bowl. Drizzle lemon juice and sprinkle almonds on top.
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Total Time 30 minsCalories 382 per serving
- Trim fennel bulbs, removing the stalks from the bulbs. Set stalks aside; reserve fronds for garnish. Halve fennel bulbs lengthwise. Using a mandoline or sharp knife, thinly slice enough bulbs crosswise to equal about 4 cups. Cut 4 fennel stalks into 1-inch-thick slices. Reserve remaining bulbs and stalks for another use.
- Put wine and sliced stalks in a medium saucepan, then add salmon to pan. If needed, add enough cold water to pan until salmon is just barely covered with liquid. Bring to a gentle boil over medium-high; immediately reduce heat to medium, and simmer, uncovered, until salmon is barely opaque and just cooked through, and a thermometer inserted into thickest portion of fillets registers 140°F, about 3 minutes. Using a large slotted spatula, transfer salmon to a plate; discard fennel stalks and poaching liquid. Let salmon rest at room temperature 10 minutes.
- Whisk together oil, vinegar, honey, and kosher salt in a large bowl. Add watercress and thinly sliced fennel bulbs; gently toss to coat. Add strawberries; gently toss until evenly distributed. Divide salad evenly among 4 plates. Using your hands, gently shred salmon into large flakes and divide evenly over salads. Sprinkle salads evenly with flaky sea salt and pepper. Garnish with fennel fonds, and serve.
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