A wonderful fresh salad to welcome in Spring! I couldn't find a recipe for Strawberry Spinach Salad with vinaigrette, so made this one up. I was particularly pleased with the Strawberry Vinaigrette Dressing.
In a non-stick skillet, cook almonds and brown sugar slowly, stirring often, until sugar is melted and coats almonds. about 10 minutes. Watch closely to make sure the almonds don't burn. Cool on wax paper.
In a large bowl, layer salad ingredients. Cover and chill if not serving immediately. Just before serving, toss with dressing.
For Dressing: In a blender, combine strawberries, balsamic vinegar, garlic clove, honey, fresh ground pepper, and Italian seasoning, blend till smooth. With blender running, add olive oil. Season to taste. Chill if not using soon, but let the dressing come to room temperature before serving.
By Kim from Crawford, CO
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A yummy and healthy salad that's a change of pace from a green salad. It's such a hit I've doubled the recipe and made two batches in two days!
I absolutely love this salad. It always receives rave reviews. The mix of tart and sweet is fabulous! It would be a great healthy option for a potluck or family BBQ.
This is a great-tasting, healthy salad with a nice, tangy flavor!
This is a great, fresh-tasting salad! You can use bagged spinach or if you grow fresh spinach in your garden, that is great in this, too!
In a large bowl, combine spinach, oranges, eggs, bacon, onions and pecans. In a blender, process all dressing ingredients until smooth. Pour over salad; toss to coat.
This is a spinach lover's treat! Very nice salad. I like the bacon and the boiled eggs in it.
Prepare salad dressing mix with vinegar, orange juice and water as directed on envelope, substituting orange juice for the 2 Tbsp. water and add ing orange peel. . .
The dressing on this salad is extra good!
This is a yummy, healthy salad that you can either use pre-packaged spinach from the store or fresh spinach from your garden!
This salad is a great mix of ingredients! I love everything about it.
Another great holiday salad!
Love this because of the fresh spinach!
Arrange spinach greens in shallow bowl. Top with neatly arranged bacon bits, egg slices, beets, croutons and blue cheese. Shake dressing ingredients well. Drizzle over salad.
Wash the spinach and tear into bite size pieces. Slice the oranges into 1/4 inch slices and slice the onion into thin onion rings. For each serving arrange spinach on plate.
Toss spinach with salad oil and vinegar. Add bacon, scallions, and eggs. Toss salad ingredients with prepared dressing just before serving.
Combine 1/2 cup dressing, soy sauce and sugar with cooled rice mixture. Blend well. Add roast beef and remaining dressing. Refrigerate 1-2 hours. Add spinach, zucchini, celery and seeds just before serving.
Break spinach in bite-size pieces. Cut onions; dice 4 eggs, not too fine. Crumble cheese. Mix with the dressing as much as you want. Two eggs, cut in quarters and garnish salad.
Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 inches from heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.