STRAWBERRY VINEGRETTE RECIPES

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STRAWBERRY VINAIGRETTE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Strawberry Vinaigrette Recipe: How to Make It - Taste of Home image

Pair this sweet and tart strawberry vinaigrette dressing with any salad for a fresh twist for summer. —Carolyn McMunn, San Angelo, Texas

Provided by Taste of Home

Categories     Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2-1/2 cups.

Number Of Ingredients 6

1 package (16 ounces) frozen unsweetened strawberries, thawed
6 tablespoons lemon juice
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons olive oil
1/8 teaspoon poppy seeds

Steps:

  • Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl or jar; cover and store in the refrigerator.

Nutrition Facts : Calories 31 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

STRAWBERRY SALAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Strawberry Salad Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 14

1 package ramen noodles, crushed, flavor packet discarded
1/4 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup (1/2 stick) butter, melted
1 head romaine lettuce, washed and dried 
One 5-ounce bag baby spinach
1 pint strawberries, hulled and thinly sliced 
1 cup grated Parmesan
3/4 cup sugar
1/2 cup red wine vinegar
3/4 cup vegetable oil
1/2 teaspoon paprika
1/2 teaspoons salt
2 cloves garlic, minced

Steps:

  • For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool. 
  • Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl. 
  • For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve. 
  • Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

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