Tangy Kool Strawberry Salad Recipes

STRAWBERRY SALAD

Steps:

• Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
• Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.

SUMMER STRAWBERRY SALAD WITH FETA

Steps:

• Combine all ingredients in a blender or small food processor until smooth and creamy. Dressing will keep refrigerated up to 5 days.
• Put the arugula in a large salad bowl or a large serving platter. Top with the remaining ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

EMILY'S STRAWBERRY BALSAMIC SALAD

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.

TANGY KOOL STRAWBERRY SALAD

Steps:

• 1. The night before, prepare your dressing as follows: Whisk Ketchup,sugar, vinegar, oil, onion and Worcestershire sauce and place in an airtight covered container in the refrigerator overnight.
• 2. The next day, just before serving, prepare your lettuce, and place on 4-6 individual serving plates. (size of salad varies as to what else you are serving). Layer strawberries equally on each, top with almonds.
• 3. Pour your prepared dressing evenly over each salad and serve. Refreshing, tangy and unforgettable flavor!