Strawberry Salad With Orange Blossom Water Recipes
20 FRESH STRAWBERRY SALADS YOU'LL ADORE
Freshen up your meals with these delicious strawberry salad recipes. From spinach to pasta to shrimp and chicken, strawberries are the perfect addition to so many salads.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a strawberry salad in 30 minutes or less!
Nutrition Facts :
STRAWBERRY AND HAZELNUT SALAD WITH ORANGE BLOSSOM DRESSING
Steps:
- Cover the raisins with hot water in a small bowl and let stand until plump, about 10 minutes. Drain and set aside.
- Meanwhile, toast the hazelnuts in a large pan over medium-high heat, shaking the pan frequently, until the skins begin to fall off and the nuts are toasted, 5 to 7 minutes. Transfer to a cutting board and coarsely chop. Set aside.
- Mix the white wine vinegar, orange blossom water, honey and 1/4 teaspoon salt in a large bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Add the strawberries, figs, apricots, spring mix, hazelnuts, raisins and 1/2 teaspoon salt to the bowl and toss until well combined. Serve immediately.
ORANGE-STRAWBERRY SALAD
A colorful salad, indeed! Lovely as part of a brunch buffet or terrific as a side to grilled poultry or beef.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In tightly covered container, shake all dressing ingredients.
- Serve oranges and strawberries on salad greens. Serve with dressing.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 13 g, TransFat 0 g
STRAWBERRY SALAD
An easy, delicious salad that is sure to please!
Provided by Kay
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the lettuce, cabbage, raisins, grapes, strawberries, and onion together in a large bowl; add the dressing and toss to coat. Top with the pine nuts and almonds to serve.
Nutrition Facts : Calories 550.4 calories, Carbohydrate 49.3 g, Cholesterol 15.9 mg, Fat 36.5 g, Fiber 6 g, Protein 9.5 g, SaturatedFat 4.4 g, Sodium 327.9 mg, Sugar 33.4 g
WATERCRESS, PISTACHIO AND ORANGE-BLOSSOM SALAD
Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.
Provided by Ligaya Mishan
Categories quick, weekday, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
- In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 1 gram
STRAWBERRY SALAD WITH ORANGE BLOSSOM WATER
This is a light and effortless summer recipe. The orange blossom water (indian market, certain supermarket) gives it a unique and delicate flavor.
Provided by Dina Cohen
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the orange juice, orange water and sugar. Pour over the strawberries. Place mixture in the fridge for at least 1 hour.
- Serve cold. Sprinkle with chopped mint or pistachio.
Nutrition Facts : Calories 112.6, Fat 0.5, Sodium 1.8, Carbohydrate 27.7, Fiber 2.4, Sugar 23, Protein 1.2
FRUIT SALAD WITH HONEY AND ORANGE BLOSSOM WATER
Steps:
- Mix the orange juice, honey, and orange blossom water straight into a serving bowl. Wash or peel the fruits, core or remove pits, and drop the fruit in the bowl as you cut them up into pieces so that they do not have time to discolor.
- Leave in a cool place for an hour or longer before serving. Garnish with the mint leaves.
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- Cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.
- Add the lemon juice and brown sugar to the freshly squeezed orange juice and stir until the sugar is dissolved. Pour over the strawberries and orange segments and gently toss to combine. Sprinkle with fresh mint. Taste and add more lemon juice if necessary (the syrup should have a perfect balance of tart and sweet). Refrigerate for at least 30 minutes or up to six hours. Garnish with a sprig of fresh mint and serve in shallow bowls with spoons.
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