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Best Strawberry Spinach Salad Recipes

Best Strawberry Spinach Salad Recipes


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Strawberry Spinach Salad Shopping Tips

Buy lettuce that is crisp and free of blemishes.

Strawberry Spinach Salad Cooking Tips

Before dressing, keep your salad chilled in the refrigerator to stay crisp.


Strawberry-Spinach Salad Recipe

Nothing says &ldquoIt&rsquos spring!&rsquo like a fresh strawberry and spinach salad. Served with grilled chicken, a pork tenderloin, or boiled shrimp, a strawberry and spinach salad is a light and easy way to add healthy fruit and vegetables to your menu. Spring is strawberry season and, since it is way-too-short, head to the farmers&rsquo markets and buy these juicy jewels by the pound and bake your favorite strawberry desserts. It's tempting to buy a box of the huge berries that flood the produce aisle of grocery stores during winter, but the out-of-season picks may look good, but they just don&rsquot deliver on taste. Strawberries harvested before they ripen might turn a bit more red after they are picked, but they will never get any sweeter. The key to the fruit's deliciousness? Give them time under the sun in the fields to ripen&mdashfrom cap to tip&mdashand develop its unmistakable scent. When selecting berries, aroma, not color, is a sure sign of good flavor, so follow your nose to find the cream of the crop. If you don&rsquot use all the berries immediately, it is a good idea to freeze strawberries so you can enjoy a taste of spring in the middle of winter. Just before freezing, gently wash berries in cool water, and pat them dry with paper towels. Remove and discard stems, leaves, and any under-ripe or damaged fruit. For a quick freeze, place whole berries in a single layer on a jelly-roll pan freeze until firm. Pack into zip-top plastic freezer bags, leaving 1-inch headspace. Squeeze out excess air seal and freeze up to 8 months.


Strawberry Spinach Salad

Say hello to my favorite part of summer: all the vibrant, beautiful, colorful salads.

With juicy, grilled chicken thighs seasoned with some salt and pepper, this makes for a hearty meal for any time of the day.

Serve with fresh strawberries for that natural sweetness and pecan halves for that extra crunch. Sometimes I even throw in candied pecans for that extra treat! SO SO GOOD.

And the poppy seed dressing is seriously so creamy, so dreamy.


Another at the top of our strawberry recipes? This strawberry spinach salad! Oh yes. It starts with a tangy and lightly sweet strawberry vinaigrette salad dressing (yum!). Then we’ve got spinach, strawberries, and thin sliced red onion. Top it off with chopped pecans and a bit of salty feta, and you’ve got one extremely delicious side salad. We like it with pizza, with salmon, with pasta: ok it goes with just about everything!


  • Step 1: In a small bowl whisk together all dressing ingredients. Refrigerate until ready to use. Soak the onion in very cold water for up to 15 minutes if you prefer a milder taste. Then drain and pat dry with a paper towel.
  • Step 2: Meanwhile, prepare the remaining ingredients: wash and spin dry the spinach, hull and quarter the strawberries, chop the nuts.
  • Step 3: To a large serving bowl add the spinach, onions, strawberries, nuts and half of the crumbled cheese. Drizzle the dressing and gently stir to combine.
  • Step 4: Top with remaining crumbled cheese and serve!
  • Spinach: Use any other greens of choice
  • Nuts: We used pecans, but you can use walnuts
  • Cheese: Instead of feta cheese, you can use blue or goat cheese
  • Honey: Use maple syrup instead
  • Oil: instead of olive oil, you may use another oil like grape seed oil or avocado oil
  • Make ahead: prepare salad without dressing. Make and store the dressing separately and toss it in with the salad when ready to eat.
  • Consider protein toppers like chicken, shrimp, or salmon.
  • Add other berries like blueberries.
  • Once mixed, the salad wont store well because it will wilt and become soggy.

Best Ever Strawberry Spinach Salad

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.

In a small skillet over medium heat melt butter. Add pecans, sugar. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.

Spread onto silpat or parchment paper. Separate pecans. Allow to cool.

Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.

In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.

Refrigerate for 15 minutes before serving (or serve immediately).

Serve with the remaining dressing on the side.

DONNA’S NOTES: I love to snack on the candied pecans and they are great on ice cream so I double the candied pecan recipe and save 1/2 for later. The recipe as written will allow about 5 candied pecans per serving.

The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using.

If you are making the salad ahead. Prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting.

Mozzarella, feta or goat cheese are also amazing on this salad.

Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing.


The Slow Roasted Italian - Printable Recipes

Dressing Ingredients
2 tablespoons granulated sugar
1/4 cup extra light tasting olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Salad Ingredients
10 ounces fresh baby spinach - rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 quart fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1/2 avocado, cut into bite sized pieces
1/2 (5 ounce) package blue cheese crumbles

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.

In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.

Spread onto silpat or parchment paper. Separate pecans. Allow to cool.

Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.

In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.

Refrigerate for 15 minutes before serving (or serve immediately).

Serve with the remaining dressing on the side. Enjoy!

DONNA'S NOTES: I love to snack on the candied pecans and they are great on ice cream so I double the candied pecan recipe and save 1/2 for later.

The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using.

If you are making the salad ahead. Prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting.

Mozzarella, feta or goat cheese are also amazing on this salad.

Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing.

Add sliced grilled chicken for a fabulous summer meal.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright � The Slow Roasted Italian – All rights reserved.


Place spring mix, spinach, red onions, strawberries, and goat cheese in a large bowl. (photos 1-4)

Then, in a small bowl, mix together olive oil, the juice of one lemon, salt, and pepper. (photo 5)

Pour the lemon dressing over the salad and toss to coat. (photo 6) Serve and enjoy!

This spinach strawberry walnut salad is proof that you don’t need to spend so much time making something healthy and delicious! You can throw this together in no time and you’ll feel like a wiz in the kitchen!


Turkey Fajitas with Strawberry-Jalapeño Salsa

Turkey Fajitas with Strawberry-Jalapeño Salsa take taco night to a whole new level. This recipe from Food and Wine uses juicy, flavorful turkey breasts and a sweet and spicy strawberry salsa instead of the usual chicken and tomato type. The combo works in tacos and bowls or served with colorful peppers, onions, and warm tortillas, and make sure to save some strawberry jalapeno salsa to dip with your chips.

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 tablespoon pure ancho chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • One 3 1/2-pound skinless, boneless turkey breast, butterflied to a 1-inch thickness
  • Kosher salt
  • 1 medium red onion, very thinly sliced on a mandoline slicer
  • 2 small jalapeños, very thinly sliced
  • 5 tablespoons sherry vinegar
  • 3 tablespoons honey
  • 1-quart strawberries, thinly sliced
  • 12 corn tortillas
  • 1 red bell pepper, thinly sliced
  • 2 medium tomatoes, coarsely chopped
  • 1 Hass avocado, cut into 1/2-inch dice
  • 1 large bunch of cilantro, separated into small sprigs
  1. Light a grill. In a small bowl, combine the vegetable oil, ancho chile powder, cumin, cinnamon, and cayenne pepper until it forms a smooth paste. Rub the spice paste all over the turkey breast. Season the turkey breast with salt.
  2. In a medium bowl, toss the sliced onion and jalapeños with the sherry vinegar. Add a pinch of salt to the salsa and let stand, tossing a few times, for 15 minutes.
  3. Meanwhile, grill the turkey breast over a medium-hot fire until lightly charred and just cooked through, about 8 minutes per side. Transfer the turkey to a carving board.
  4. Stir the honey into the salsa until dissolved. Then fold in the strawberries and season with salt.
  5. Heat the corn tortillas on the grill until they are warm, about 5 seconds per side. Transfer the tortillas to a cloth-lined basket and cover to keep warm. Thinly slice the turkey breast and transfer to a platter serve with the tortillas, salsa, red bell pepper, tomatoes, avocado, and cilantro sprigs.

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Comments:

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  3. Kemen

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