Strawberry Spinach Salad With Lemon Dressing Food

STRAWBERRY SPINACH SALAD WITH LEMON DRESSING

Steps:

• Place the lemon juice and sugar in a blender. With blender running, add oil in a slow steady stream; process until slightly thickened. Just before serving, combine spinach and strawberries in a large salad bowl or individual bowls or plates; drizzle with dressing.

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.

STRAWBERRY SPINACH SALAD

Steps:

• Wash and dry the spinach if it's not pre-washed and place it in a large serving bowl.
• Top the spinach with the thinly sliced strawberries, slivered almonds, diced onion, and feta cheese.
• Serve with your choice of dressing. We love my Strawberry Vinaigrette and 2-Ingredients Balsamic Vinaigrette the most with this salad.

STRAWBERRY SPINACH SALAD

Steps:

• For dressing, juice and zest lemon. Add remaining dressing ingredients and mix well with whisk.
• Place salad ingredients into Large Bowl. Toss slightly.
• Pour dressing over salad. Slightly toss again.

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.

STRAWBERRY SPINACH SALAD

Steps:

• Dressing: Zest lemon to measure ½ teaspoon zest. Juice the lemon to measure 2 tablespoons of juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
• Preheat oven to 350°F.
• Salad: Spread almonds in single layer over bottom of small pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in pan.
• Meanwhile, hull strawberries; cut strawberries into quarters. Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices in half. Slice onion into thin wedges. Place spinach in large serving bowl; add strawberries; cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.

FRESH STRAWBERRY SPINACH SALAD

Steps:

• For dressing, zest lemon to measure 1/2 tsp zest.
• Juice lemon to measure 2 tbsp juice.
• Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl.
• Whisk until well blended.
• Cover; refrigerate until ready to use.
• Preheat oven to 350°F.
• For salad, spread almonds in single layer over bottom of small baking pan.
• Bake 10-12 minutes or until lightly toasted.
• remove from oven; cool almonds.
• Hull strawberries; cut strawberries into quarters.
• Peel cucumber and slice; cut slices in half.
• Slice onion into thin wedges.
• Place spinach in large serving bowl; add strawberries, cucumber and onion.
• Whisk dressing; pour over salad, gently tossing to coat.
• Sprinkle with almonds.