Strawberry Cream Salad Food

STRAWBERRIES AND CREAM SALAD

Steps:

• Combine strawberry jell-o mix, vanilla pudding mixes and hot water in a large saucepan.
• Bring mixture to a boil, stirring frequently. Continue boiling (and stirring) until mixture turns clear.
• Pour into dish or bowl and chill until set. I usually make the night before and chill overnight.
• Combine Cool Whip with jell-o/pudding mixture (a potato masher works well for this step).
• Add diced strawberries immediately before serving. Stir gently to combine.
• Refrigerate leftovers.

STRAWBERRY CREAM SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat egg whites until foamy. Add cream of tartar and sugar and beat on medium speed until stiff. Fold in cracker pieces, walnuts and vanilla. Spread into the bottom of a 9x13 inch pan. Bake in preheated of for 25 minutes, remove from oven and set aside to cool.
• In a medium bowl, mix together the cream cheese and 1/2 cup sugar. Fold in whipped topping and spread atop cooled crust.
• In a medium bowl, whisk the boiling water into the gelatin to dissolve. Mix in strawberries and let stand for 15 minutes. Pour over the cream cheese layer, cover and chill until serving.

STRAWBERRY 'N CREAM SALAD RECIPE

Steps:

• Empty Jello into large bowl and dissolve in boiling water. Add partly thawed strawberries and bananas. Refrigerate until almost firm. Pour 1/2 of mixture into dish or casserole and spread layer of sour cream over mixture. Pour remaining Jello mixture over sour cream. Refrigerate until ready to serve. If desired, sprinkle nuts just before serving.

CREAMY STRAWBERRY SALAD DRESSING

Steps:

• In a blender, combine the first six ingredients. Cover and process until pureed. Refrigerate until serving. In a salad bowl or on individual salad plates, combine the spinach, onion, orange, almonds and additional strawberries. Serve with dressing.

STRAWBERRY SOUR CREAM SALAD

Steps:

• Dissolve Jello with boiling water and strawberry juice.
• Add Strawberries and mix well.
• Add smashed Bananas and drained Pineapple.
• Pour half of the mixture into a large oblong dish (8 x 12 or 9 x 13) and set in refrigerator for about 30-60 mins (est.).
• Spread sour cream evenly over top of congealed jello.
• Add remaining jello mixture and chill until well set (several hours or set overnight for best results).

STRAWBERRY PRETZEL SALAD

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.

STRAWBERRY-CUCUMBER SALAD WITH LEMON CREAM

Steps:

• Toss 4 cups quartered hulled strawberries (from 1 pound whole), 3 sliced Persian cucumbers, 1 teaspoon sugar, 1/2 teaspoon ground cardamom, and a pinch of salt in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.
• Meanwhile, mix 1/2 cup crème fraîche, 2 teaspoons sugar, 1 teaspoon fresh lemon juice, and a pinch of salt in a small bowl; set lemon cream aside.
• Pulse 1/4 cup unsalted, roasted pistachios, a pinch of cayenne pepper, and a pinch of salt in a food processor until nuts are just finely ground (do not overprocess or you'll end up with nut butter).
• Divide fruit salad among plates and spoon some of the reserved lemon cream over; sprinkle with ground seasoned pistachios.
• Do Ahead
• Lemon cream can be made 8 hours ahead. Cover and chill.

FRESH FRUIT WITH STRAWBERRY CREAM CHEESE DRESSING

Steps:

• Place all ingredients in a food processor fitted with the steel blade.
• Process until smooth and creamy.
• Arrange sliced fruit on salad plate and top with dressing.
• Variation:.
• Substitute 1 - 10 oz. pkg. frozen sweetened strawberries that have been thawed and well drained for fresh strawberries. Decrease sugar, if desired.