Strawberry Tomato Watercress Salad With Honey Pink Pepper Dressing Food

STRAWBERRY, TOMATO & WATERCRESS SALAD WITH HONEY & PINK PEPPER DRESSING

Steps:

• For the dressing, toast the peppercorns in a dry frying pan for 1-2 mins until fragrant, then bash briefly using a pestle and mortar with a pinch of salt to break up the skins. Add the 2 strawberries and smash them to a paste.
• Stir in the honey and lemon juice. Tip the dressing into a large bowl, and whisk in the olive oil. Check for seasoning, then add a little more salt or lemon juice, if you like. To assemble the salad, cut the strawberries into quarters or slim wedges, and roughly chop the tomatoes, slicing some and halving others so you get lots of different shapes. Mix with the watercress in the bowl.
• Divide the salad between four plates or pile onto a platter. Spoon over any dressing left in the bowl.

WATERCRESS SALAD WITH ROASTED TOMATO DRESSING

Steps:

• Preheat oven to 350 degrees F.
• Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.
• Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.
• Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside.
• Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.

STRAWBERRY AND WATERCRESS SALAD

Steps:

• Toss rhubarb, strawberries, lemon juice, and honey in a medium bowl to combine.
• Arrange watercress, basil, and cilantro on a platter, then scatter scallions over. Season with salt and sprinkle with red pepper flakes. Spoon berry mixture and juices over; drizzle with oil and sprinkle with poppy seeds.

EASY STRAWBERRY VINAIGRETTE

Steps:

• Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth.

STRAWBERRY-HONEY SALAD DRESSING

Steps:

• In a bowl, combine the first five ingredients. Serve with assorted fresh fruit and additional nuts if desired.

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

STRAWBERRY AND SPINACH SALAD WITH HONEY-POPPY SEED DRESSING

Steps:

• Combine avocado oil, vinegar, mayonnaise, honey, poppy seeds, mustard, and salt in a pint-sized jar with a tight-fitting lid. Shake vigorously, about 1 minute. Refrigerate until salad is ready.
• Divide spinach leaves among 4 salad plates. Distribute strawberries on each plate. Top with crumbled bacon and chopped pecans. Drizzle salad dressing over each plate and serve.

STRAWBERRY-TOMATO CAPRESE SALAD

Steps:

• Place tomatoes onto a platter. Alternate strawberries and mozzarella slices in a row beside tomatoes. Drizzle balsamic vinegar over tomatoes only. Toss basil over entire plate. Drizzle olive oil over everything and season the entire dish with salt and pepper.

ASPARAGUS, STRAWBERRY SALAD WITH HONEY LIME DRESSING

Steps:

• For Salad:.
• Rinse greens and tear pieces for 4 to 6 salad plates.
• Trim ends of asparagus and discard woody stems. Steam spears just until tender and plunge into ice water bath to retain bright green color and let cool. Remove and pat dry.
• Arrange asparagus spears in a fan shape over salad greens. Add strawberry slices and sprinkle with toasted pecans.
• For Honey Lime Dressing:.
• Mix juice of lime, honey, mayonnaise and sour cream together. This will be a thin dressing, but makes a wonderful drizzle over salad.

WATERCRESS SALAD WITH STRAWBERRIES

Steps:

• Remove and discard all heavy stems from the watercress. Rinse the watercress thoroughly, then dry it on paper towels or in a salad spinner. Put in a bowl.
• Rinse the strawberries and remove the hulls. If the berries are large, slice them. Otherwise, cut them into quarters. Add to the bowl with the watercress.
• Beat the vinegar and oil together, pour over the berries and watercress and toss. Season with pepper, toss again, then serve.

SPINACH AND STRAWBERRY SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• Salad: Place spinach in a large bowl.
• Add strawberries, sunflower seeds, and onions.
• Pour dressing over salad;toss to combine.
• Serve, garnished with enoki mushrooms, if desired.
• Dressing: In a small bowl,whisk all ingredients together.

STRAWBERRY SALAD WITH SHALLOT-HONEY VINAIGRETTE

Steps:

• Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside.
• Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately.
• Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.

WATERCRESS, STRAWBERRY AND ALMOND SALAD WITH BALSAMIC HONEY VINAIGRETTE

Steps:

• Place watercress, strawberries, almonds and shallots in a large salad bowl. In a small bowl, whisk together vinegar, honey and salt; whisk in olive oil until smooth and uniform. Pour vinaigrette over salad and toss gently. Serve immediately.;

HARRY'S STRAWBERRY AND TOMATO SALAD

Steps:

• In small mixing bowl, toss together tomatoes, strawberries, oil, vinegar, zest, salt, and pepper. Let marinate at room temperature 10 minutes.
• To serve, place lettuce-head halves on 4 plates. Top each with tomato-strawberry mixture. Sprinkle with chives.