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 FRUIT SALAD WITH RHUBARB SIMPLE SYRUP
Steps:
- For the rhubarb simple syrup: Put the sugar in a small saucepan with 1 cup water. Cook over medium-high heat, stirring occasionally, until the sugar starts to dissolve, about 5 minutes. Once it reaches a simmer, add the rhubarb and reduce the heat to medium low. Cook, stirring occasionally, until the rhubarb is softened and the syrup turns light pink, about 25 minutes. Set the rhubarb syrup aside until cool and slightly thickened, about 30 minutes.
- For the strawberry fruit salad: Put the strawberries and blackberries in a serving bowl and drizzle generously with the rhubarb syrup. Top with the cooked rhubarb. Sprinkle with the basil and mint.
STRAWBERRY & GLAZED WALNUT SALAD
This easy salad takes just minutes to make, but is oh so good.-Kelly Zimpfer, Souderton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the strawberries, walnuts, spinach and salad greens. In a small bowl, whisk the dressing ingredients. Serve with salad.
Nutrition Facts : Calories 139 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STRAWBERRY-SAUCED CRUNCHY FRUIT SALAD
This salad is beautiful, healthy, and delicious! The fruits can be chopped to use as a salad or sliced thinly and layered in a trifle bowl for a truly stunning presentation.
Provided by Chaya
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the rice cereal and nuts into a baking pan. Stir in the brown sugar and margarine. Bake for 10 to 15 minutes, until toasty. Stir occasionally. Set aside to cool.
- In the container of a blender or large food processor, combine the strawberries, orange juice, confectioners' sugar and vanilla sugar. Puree into a smooth sauce. Set aside.
- To make the salad, toss the red, green and yellow apples with oranges and pineapple in a large serving bowl. Sprinkle with the nut crunch and spoon strawberry sauce over the top. Or you can serve the toppings on the side.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 75.1 g, Fat 27.1 g, Fiber 8.4 g, Protein 6.4 g, SaturatedFat 3.2 g, Sodium 206.7 mg, Sugar 56.1 g
STRAWBERRY GLAZED FRUIT SALAD
I got this recipe out of a cooking magazine many years ago. This is a quick put together recipe that everyone loves. It might seem like it would be overly sweet, but it's not. I love making this for bar-b-ques in the summer.
Provided by Charmie777
Categories Strawberry
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Toss fruit.
- Fold in glaze.
- Refrigerate for at least 1 hour.
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- Place arugula into a large salad bowl. Top with sliced strawberries, whole blueberries and crumbled goat cheese.
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- Add 1 bag of the thawed strawberries to a blender and puree them for about 30 seconds. Set aside. Add the second bag of strawberries to a medium saucepan. Using a potato masher, slightly mash the strawberries into smaller pieces, especially if you are using whole ones. Transfer the strawberries to a small strainer over a bowl and drain them, reserving 1/4 cup of the strawberry juice. Set them aside.
- In a large bowl, whisk together the jello and hot water until the jello is dissolved. Add the cold water and 1/4 cup of strawberry juice and mix well.
- Refrigerate the jello mixture for about 45 minutes, just until it’s starting to slightly thicken. Using a hand mixer, mix the jello for about 30 seconds until it becomes foamy. Add the mashed and pureed strawberries and mix for a few seconds. Fold in the cool whip with a spatula, mixing just until combined.
- Refrigerate until the salad has become firm, about 2 hours. Add sliced strawberries on top for garnish, if desired.
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