EMILY'S STRAWBERRY BALSAMIC SALAD
This sweet, tangy salad has lots of plate appeal with its colorful ingredients. Make the dressing in advance if you choose.
Provided by Cincy Emily
Categories Salad Green Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
- Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 15.2 g, Cholesterol 11.1 mg, Fat 23 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 4.5 g, Sodium 440.5 mg, Sugar 9.9 g
STRAWBERRY AND FETA SALAD
This unusual combination of strawberries, feta cheese, toasted almonds and romaine lettuce in a sweet and tangy dressing is sure to please your guests. A guaranteed pleaser for any potluck or BBQ meal!!!
Provided by Andrea Longo Policella
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 10
Number Of Ingredients 11
Steps:
- In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
- In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
- In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 12.4 g, Cholesterol 22.4 mg, Fat 34.3 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 7.7 g, Sodium 301.4 mg, Sugar 8.2 g
STRAWBERRY FETA SALAD WITH BALSAMIC-BASIL GRILLED CHICKEN (OR NOT)
This refreshing salad combines sweet strawberries, crunchy toasted almonds, and salty feta with a delicious honey-balsamic vinaigrette. For the carnivores, optional basil-balsamic grilled chicken tops it off.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 22
Steps:
- If including chicken, pound the chicken breasts to approximately 1/2 inch thick. Add to a gallon-sized Ziploc bag (I actually pound it right in the bag then add the marinade. I'm a little worried about causing holes, but it hasn't happened yet). Whisk together the olive oil, balsamic vinegar, garlic, basil, salt, and black pepper. Pour over the chicken in the bag. Refrigerate for at least an hour, up to 12 hours.
- Grill for about three minutes on each side until cooked through. Set aside.
- Make the salad dressing. Whisk together all the ingredients - olive oil, balsamic vinegar, honey, garlic, and salt. Refrigerate for at least an hour, if possible, so the flavors meld.
- Toast almonds in a saute pan on medium high for about 4-5 minutes, stirring frequently, until you can smell them/they look toasted. Set aside and let cool.
- In a large salad bowl, toss together the mixed greens, spinach, strawberries, onion, feta cheese, and cooled sliced almonds.
- Just before serving, pour the salad dressing over the salad and gently toss again.
- Cut the chicken into slices, if using, and place it atop individual servings as desired.
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