Strawberry Spinach Salad With Strawberry Lime Vinaigrette Food

SPINACH AND STRAWBERRY SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Put the spinach, strawberries and shallots in a large bowl.
• Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.
• Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
• Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.
• Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.

STRAWBERRY-ARUGULA SALAD WITH SWEET LIME VINAIGRETTE

Steps:

• Toss the strawberry slices, arugula and parmesan crumbles in a large bowl.
• Vigorously whisk together the mustard, sugar, lime juice and orange juice in a medium bowl, whisking between additions to dissolve all the ingredients. Add the olive oil in a thin stream while whisking with the other hand. (This is a perfect time to ask for an extra hand, or place the bowl in the center of a dish towel curled into a circle around the base to stabilize it.) Taste and season with a pinch of salt, if needed, and a grind or two of pepper. Toss the salad with some of the dressing and serve the rest on the side.

SPINACH SALAD WITH STRAWBERRY VINAIGRETTE

Steps:

• In a blender, combine the first five ingredients; cover and process for 30 seconds. Add 2 cups strawberries; cover and process until blended. Add 1/4 cup pecans; pulse until chopped. , In a large bowl, combine the spinach, oranges, onions and remaining strawberries and pecans. Drizzle with vinaigrette and toss to coat.

STRAWBERRY VINAIGRETTE

Steps:

• In a medium bowl, whisk together preserves vinegar, mustard and pepper, until thoroughly emulsified.
• gradually whisk in olive oil, then water.

STRAWBERRY SPINACH SALAD W/RASPBERRY-KEY LIME VINAIGRETTE

Steps:

• To make the vinegarette drssing: Put raspberry preserves in a small bowl and cook in microwave at 50% power for 45 seconds or until preserves has liquified. Thoroughly mix all dressing ingredients in bowl with wire whisk. Set aside.
• Put the spinach, salad greens, strawberries, blood oranges and cranberries in a large bowl and toss until ingredients are well blended. Mix the chopped pecans with the brown sugar. Sprinkle over the salad.
• Whisk vinegarette again until well mixed. Drizzle the vinegarette over the salad. Use the quantity of vinegarette to your liking. Toss everything together until salad is evenly coated with the vinegarette dressing.

STRAWBERRY SALAD WITH MOJITO VINAIGRETTE

Steps:

• In a blender, combine the first eight ingredients. While processing, gradually add oil in a steady stream. Set aside., Divide salad greens among five salad plates; top with strawberries, onion, cheese and walnuts. Drizzle with vinaigrette.

STRAWBERRY VINAIGRETTE (STRAWBERRY SALAD DRESSING)

Steps:

• Put the ingredients into your blender and blend on high until creamy.
• Store in a sealed jar for up to 1 week.

STRAWBERRY SPINACH SALAD WITH STRAWBERRY-LIME VINAIGRETTE

Steps:

• Depending on how juicy your strawberries are, you might want to put them down lower in the jar (before the quinoa) to keep them even further away from the spinach.