Summer Spinach Strawberry Salad Food

SPINACH AND STRAWBERRY SALAD

Steps:

• In a large bowl, toss together the spinach and strawberries.
• In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

SUMMER SPINACH SALAD

Steps:

• In a blender, combine the first six ingredients. Cover and process until the sugar is dissolved. Add the poppy seeds; process just until blended. , In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat.

SPINACH STRAWBERRY SALAD

Steps:

• Toast pecans over low heat, set aside to cool.
• Combine dressing ingredients and shake well.
• Toss and garnish with a few sliced strawberries.
• Serve immediately.
• (Thanks to Chef #320254's review I'm updating this) If you'd like, use a high speed mini-mixer to emulsify the dressing.
• Roland, makes a Raspberry Flavored Wine Vinegar.

BEST EVER SUMMER STRAWBERRY SPINACH SALAD

Steps:

• DRESSING:.
• Beat together egg and vinegar Put in a small pot and simmer, stirring well.
• Continue to simmer, add sugar and onion and cook for 5 minutes.
• Stir occasionally.
• Chill in fridge for 1 hour.
• Wash and drain baby spinach leaves and romaine lettuce well.
• Place in large salad bowl.
• Pour chilled dressing over salad and add strawberries or mandarines on top.
• Mix well.
• Prep time does not include refrigeration.
• If you are low carbing -- use Splenda in place of sugar, and strawberries, no oranges.

SUMMER SPINACH SALAD

Steps:

• Combine spinach leaves and fruit in large salad bowl.
• Toss well.
• Mix together olive oil and vinegar in small cup or bowl.
• Drizzle dressing over salad.
• Toss well.

SPINACH/STRAWBERRY SALAD

Steps:

• SALAD: Break off root ends and tough stems (if any) and discard.
• Place spinach in a large bowl, add ice and cover with water; set aside to chill.
• SUGARED ALMONDS: In a small saucepan, combine almonds, sugar and water.
• Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden, stirring occasionally- (there will be unmelted sugar on nuts).
• Spread almonds on a large plate; let cool and then break into small pieces.
• (Make ahead, as nuts can be stored in an air-tight container for about 3 days).
• DRESSING: In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, honey, poppy seeds and chives.
• Drizzle in olive oil and whisk until blended.
• Now whisk in Dijon mustard until well blended.
• Whisk in salt and pepper to taste.
• Remove spinach leaves from water, pat dry on paper towelling and break into pieces.
• Add to a large mixing bowl.
• Add sliced strawberries and toss lightly to mix.
• Add dressing and toss gently until spinach and berries are lightly coated.
• Add almonds, toss lightly and serve.
• TIP: Packaged ready-to-use baby spinach can be found in the produce section of most supermarkets.
• There are 8 cups of baby spinach in (one- 6 ounce) package.
• NOTE: Only make enough salad that will be eaten at this one time serving. The salad will get somewhat soggy if kept for another day.

SUMMER STRAWBERRY SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
• Toss toasted walnuts, strawberries, iceberg salad, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.

SUMMER SPINACH STRAWBERRY SALAD

Steps:

• Put spinach greens in a large bowl.
• Arrange sliced strawberries on top of spinach greens.
• Crumble feta cheese on top of spinach greens.
• Sprinkle walnuts on top of feta cheese.
• Drizzle Girards "Spinach Salad" salad dressing (comes in a clear bottle with a gold paper band around lid) over salad.
• Do not mix, but rather try to pick up sections of the salad intact to preserve the beautiful presentation.