Strawberry Festival Salad Food

SUMMER STRAWBERRY SALAD WITH FETA

Steps:

• Combine all ingredients in a blender or small food processor until smooth and creamy. Dressing will keep refrigerated up to 5 days.
• Put the arugula in a large salad bowl or a large serving platter. Top with the remaining ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

STRAWBERRY FESTIVAL SALAD

Steps:

• 1. Wash and dry baby spinach. If using Romaine, remove tough ends and coarsely chop.
• 2. In salad bowl combine spinach/lettuce, strawberries, onion, and the almonds. If you don't want to sugar the almonds then just add blanched or toasted almonds (I like them just blanched.)
• 3. Pour desired amount of dressing on salad and toss. Chill for about 20 minutes before serving.
• 4. *OPTIONS: Add diced grilled chicken to make this a fulfilling meal. *TIPS: For a LOW SUGAR option, don't sugar the almonds and use Splenda in the dressing mixture.
• 5. ---------------------------------- SUGARED ALMONDS DIRECTIONS:
• 6. In a saucepan over medium heat melt 2 Tbsp butter, stir in almonds and sugar. Saute until golden brown.
• 7. ----------------------- DRESSING DIRECTIONS:
• 8. Combine all ingredients in a jar and shake well to combine. Chill.

FESTIVE STRAWBERRY-NUT SALAD

Steps:

• Cook and stir nuts and sugar in nonstick skillet on medium heat 5 min. or until sugar is caramelized and nuts are evenly glazed. Spread onto baking sheet sprayed with cooking spray; cool. Break into small pieces.
• Combine spinach, lettuce and berries in large bowl.
• Drizzle with dressing just before serving; toss to coat. Top with nuts.

FESTIVAL STRAWBERRY SALAD

Steps:

• Mix the dressing ingredients together, well, and set aside.
• Slice strawberries into quarters and combine with lettuce and oranges in a large bowl.
• Combine almonds and sugar in a small skillet and heat over low heat. Stir until sugar is dissolved. Pour onto waxed paper to cool. Break into small pieces.
• Pour dressing over salad and toss.
• Top with almonds and serve.

SUNFLOWER STRAWBERRY SALAD

Steps:

• In a large bowl, combine strawberries, apple, grapes, celery and raisins. Stir in the yogurt. Cover and refrigerate for at least 1 hour. Add sunflower kernels and toss.