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Mixed Green Salad with Strawberry Dressing

Mixed Green Salad with Strawberry Dressing


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Ingredients

  • 1 1-pound basket strawberries, hulled, halved
  • 1 5-ounce package mixed baby greens
  • 1 7-ounce package crumbled feta cheese (about 1 1/3 cups)
  • 3 tablespoons balsamic vinegar

Recipe Preparation

  • Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.

Recipe by Judy Wilkins of Tyler TXReviews Section

This makes a wonderful light lunch or a perfect side salad to serve with grilled chicken. Other healthy strawberry salads I enjoy during this time of year are Grilled Chicken Salad with Strawberries, Spinach, and Goat Cheese or a super simple Strawberry Cucumber Salad.




Today it really feels like Spring here on the East Coast. Temperatures are supposed to get into the eighties, which is quite a change from the snow we had two weeks ago! I’ve been on a salad kick big time, and even started a Pinterest board dedicated to salads called “Bikini Ready Salads” because summer will be here before you know it.


Mixed Green Salad With Strawberry Salsa

This pretty, colourful, ultra-fresh salad makes a great side dish or light lunch. When choosing strawberries, let your nose be your guide&mdashthe sweetest strawberries always smell lovely and fragrant.

Ingredients

Strawberry Salsa:
  • 2 cups quartered hulled strawberries
  • 1/3 cup thinly sliced spring bulb onion
  • 1 jalapeño pepper seeded and finely diced
  • 4 teaspoons white balsamic vinegar
  • pinch each salt and pepper
White Balsamic and Honey Dressing:
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 4 teaspoons Dijon mustard
  • 1 tablespoon liquid honey
  • 1 clove garlic minced
  • pinch each salt and pepper

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 63 mg
  • Sugars 8 g
  • Protein 3 g
  • Calories 164.0
  • Total fat 12 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g
  • Iron 10.0
  • Folate 18.0
  • Calcium 5.0
  • Vitamin A 43.0
  • Vitamin C 58.0

Method

Strawberry Salsa: Stir together strawberries, onions, jalape?o pepper, vinegar, salt and pepper. Let stand for 5 minutes.

White Balsamic and Honey Dressing: Meanwhile, in small glass measure, whisk together oil, vinegar, mustard, honey, garlic, salt and pepper until well combined. In large bowl, toss lettuce with dressing to coat. Top with strawberry salsa sprinkle with almonds.

Change it Up - Mixed Green Salad with Chicken and Strawberry Salsa: Top finished salad with thinly sliced grilled boneless skinless chicken breast.


How to make strawberry spinach salad

Each ingredient in this easy strawberry spinach salad is chosen to pack maximum punch. Once you’ve got your ripe beautiful strawberries and lovely vibrant strawberry salad dressing, you’ll need just a few more ingredients to complement the mix. Here’s what you’ll need, in addition to the berries and vinaigrette:

  • Mix of spinach & other greens: Tip: spinach salads that are 100% spinach can be intense on the flavor. How to fix it? Add some mixed greens too! This strawberry spinach salad has 5 cups spinach leaves and 3 cups mixed greens.
  • Sliced red onions: Strawberries and red onion is a really great flavor combination! The savory bite of the onion is just perfect against the juicy berry. How to cut them like in the photo? Go to How to Cut an Onion.
  • Pecans: Chopped pecans add a crunch that’s a perfect texture contrast! Of course you could use any nuts you like: walnuts, pistachios, almonds, etc.
  • Cheese crumbles: This strawberry spinach salad is easily vegan (plant based) without the cheese. But for a savory, salty note, feta or goat cheese crumbles are perfection.


Strawberry Salad with Poppy Seed Dressing

Amount Per Serving Calories 240 Calories from Fat 71 % Daily Value * Total Fat 19g 30 % Saturated Fat 3.2g 16 % Cholesterol 11mg 4 % Sodium 244mg 11 % Total Carbohydrate 14g 5 % Dietary Fiber 3.1g 13 % Protein 6.4g 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


The Skinny on Strawberry Chicken Salad with Mixed Greens

This hearty main dish dinner salad has just 302 calories and:

8 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
8 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

Laced with lean protein, fiber, and healthy fat, it kept me full and satisfied until dinner.

Mixed Greens, Strawberries, Chicken, Goat Cheese & Avocado

I love salads for lunch and sometimes even for dinner, especially when the weather turns warm, like it’s already doing here in Phoenix.

The key is to never think of salads as “diet food.”

Instead think of them as colorful, satisfying and delicious ways to load up on healthy vegetables and fruits, especially when tossed with your own healthy homemade salad dressing.

If you’ve made this Mixed Greens Chicken Salad with Strawberries, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


Mixed Green Salad with Fresh Raspberry Vinaigrette Dressing, Feta and Pecans

Raspberries are the star of the show in this sweet, sour, salty and crunchy salad! The combination of flavors will have your tastebuds singing right along!

Ingredients

  • 3 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Honey
  • 1 Tablespoon Dijon Mustard
  • ⅓ cups Canola Oil
  • ⅛ teaspoons Pepper
  • ⅛ teaspoons Salt
  • ½ cups Fresh Raspberries, Rinsed
  • ¼ cups Pecans Or Walnuts (whole)
  • 3 cups Mixed Salad Greens
  • 2 slices Red Onion, Separated Into Rings
  • ¼ cups Fresh Raspberries, Rinsed
  • ¼ cups Feta Cheese, Crumbled

Preparation

Make dressing:
Combine vinegar, honey, dijon, oil, pepper and salt in blender or bowl of food processor. Pulse to combine. Add 1/2 cup raspberries to vinegar mixture and blend until smooth. Pour into serving jar.

Toast nuts:
Place pecans or walnuts into a dry saute pan over medium heat and cook, stirring and tossing occasionally, until fragrant. Remove from heat to cool.

Assemble salad:
Divide greens between two plates and top with onions, the remaining raspberries and the feta cheese. Add the toasted nuts and freshly ground pepper, if desired.


Grilled Strawberry and Cucumber Salad

Published: Jun 13, 2016 · Modified: Feb 15, 2021 by Liz · This post may contain affiliate links.

Summer is in full swing and that means one thing: I’m a grilling machine!

I just love using my grill all summer long. Grilled food just tastes so gosh darn good. And if I’m being completely honest, grilling outside usually means less dishes and less kitchen clean up for me. In addition, my house doesn’t get nearly as hot as it would if I was cooking every single meal inside on the stovetop or in the oven. These are all reasons that I can totally get behind. And they motivate me to try and come up with as many different grilled dishes as possible.

Last year, I had fun experimenting with foods that aren’t “typically” grilled. I made salads, fiery salsas and heck, I even grilled up some watermelon! This year, strawberries were one of the foods on my list of potential grill-ables to try. And given that it’s peak strawberry season right now, I figured it was the perfect time to cross that item off my bucket list.

This Grilled Strawberry and Cucumber Salad is familiar in a lot of ways. The addition of strawberries, walnuts and blue cheese to a mixed green salad is nothing new. But with a few simple tweaks, this traditional salad transforms into something sparkly and new.

First, I grilled both the strawberries and the cucumber slices, which softens them, makes them juicier and brings out all their great flavors. Then I took a cue from Heidi at FoodieCrush and added some tarragon and basil to the dressing, which really enhances the overall freshness of this dish. And finally, because I was feeling all fancy that day, I left the strawberries on the skewers for serving, which makes for a really pretty presentation. That being said, you can certainly remove the strawberries first before adding them to the salad if you’re not keen on the idea of messing around with the skewers while your eating. I just thought it looked impressive, so I couldn't resist presenting the salad in this way. And it’s a great option to keep in mind if you’re serving this salad to guests.

If blue cheese isn’t your thing, you can certainly substitute it with a few crumbles of goat cheese or feta cheese. And for a vegan option, skip the cheese all together and try adding some sliced avocado for creaminess.


Preparation

Step 1

For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)

Add the rest of the dressing ingredients, and blend until smooth. Refrigerate.
Cut strawberries, apple, and onion into slices.

Combine all the salad ingredients in a large bowl, drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don’t add dressing until ready to eat!)


  • Strawberries (be sure they're ripe & fresh)
  • Balsamic vinegar
  • Dijon mustard
  • A touch of salt
  • Water to thin if desired
  • Poppy seeds (optional, but recommended)

This salad is great for seasonal eating in the spring and summertime. Plus you can customize it as you see fit with your own favorite berries (raspberries, blackberries, etc.) or also any nuts/seeds of your choice.