Strawberry Napa Salad Food

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.

STRAWBERRY SALAD

Steps:

• For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
• Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
• For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
• Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

STRAWBERRY ARUGULA SALAD

Steps:

• Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes.
• Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately.

STRAWBERRY SALAD

Steps:

• Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
• Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.

STRAWBERRY SPINACH SALAD WITH CANDIED PECANS

Steps:

• Melt butter in a large heavy skillet over medium heat.
• Add pecans and sugar; stir to combine.
• Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
• Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
• Cool completely and break up pieces as needed.
• Remove and discard stems from spinach.
• Wash spinach and pat dry with paper towels.
• Tear into bite-size pieces.
• Combine spinach, celery and strawberries in a large bowl.
• Pour 1 cup dressing over salad mixture; toss gently.
• Add reserved candied pecans; toss gently.
• Serve immediately with remaining dressing.
• Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
• With blender running, gradually add oil in a slow, steady stream through opening in lid.
• Process until thick and smooth.
• Transfer dressing mixture to a bowl; stir in poppy seeds.
• Cover and chill.

NAPA SALAD

Steps:

• Prepare cabbage as you would lettuce for salad.
• In small bowl, mix noodles, nuts and seeds.
• Set aside.
• In quart jar add vinegar and sugar, shake to dissolve sugar.
• Add soy sauce and oil.
• Put cabbage in bowl.
• top with nut mixture and pour dressing on top.
• Best when nut mixture stays.
• separate until ready to eat so noodles don't get soggy.

NAPA CABBAGE SALAD

Steps:

• Heat rice vinegar through soy sauce in a small sauce pan.
• Remove from heat when it reaches a boil.
• Place in refrigerator to chill while preparing the remaining salad. It will thicken slightly when it is fully cooled.
• Toast crushed ramen noodles (WITHOUT seasoning), sesame seeds, and almonds until all are lightly browned. Stir occasionally, but watch for scorching.
• Combine cabbage, scallions, and strawberries, and mix dressing over the mix.
• Serve with the crunchy topping.

NAPA CABBAGE SALAD

Steps:

• chop napa cabbage and put in large bowl.
• chop onions and mix with cabbage.
• dressing: I save my large mayo jars or any large jar will do.
• add all dressing ingredients together and shake, shake, shake, until well mixed. Leave out on counter top.
• crush ramen noodles ( remove seasoning package and throw away ).
• melt butter in medium fry pan on top of stove,add sesame seeds, ramen noodles, and almonds and fry until lightly browned.
• 1/2 hour before serving, add noodle mixture to cabbage and onions, pour dressing a little at a time until desired taste has been reached. Put any left over dressing in fridge for later use.