Time 20m Yield 10 servings. Number Of Ingredients 13 Steps:
In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart., In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat oven to 375ºF. Spread almonds on parchment paper on a baking sheet. Sprinkle with sugar and spritz with water. Toast almonds in oven until golden (about 10 minutes or so). Remove and cool. Toss together spinach, strawberries and onion. Whisk together sugar, vinegar, olive oil, mayo, poppy seeds, salt and pepper. Just before serving, drizzle salad with raspberry dressing and sprinkle with candied almonds.
Time 10m Yield 10-12 serving(s) Number Of Ingredients 8 Steps:
To make vinaigrette: In medium bowl, whisk all dressing ingredients until thickened. When ready to serve, assemble salad. Combine spinach and strawberries and toss some of the dressing. Add more dressing to taste. Serve immediately.
Time 30m Yield 4 servings Number Of Ingredients 15 Steps:
In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined. In another large bowl, combine the spinach, mushrooms, strawberries, and red onion. Add the dressing and toss well. Sprinkle with the Candied Almonds. In a saute pan over medium heat, add the sugar and heat until it melts, about 6 minutes. Add the slivered almonds and cook until the sugar has caramelized, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Once it has cooled, break into small pieces and set aside.
Time 10m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
For the dressing: Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a food processor or blender and puree until smooth. For the salad: Toss the spinach, cheese, almonds, and remaining 1/4 cup strawberries in a large bowl and lightly drizzle with dressing.
Time 25m Yield 10 servings. Number Of Ingredients 11 Steps:
Place the first eight ingredients in a jar with a tight-fitting lid; shake well. Refrigerate for 1 hour., Just before serving, combine the remaining ingredients in a large bowl. Shake dressing and drizzle over salad; toss to coat.
Time 10m Yield 8 Number Of Ingredients 8 Steps:
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Time 1h10m Yield 4 Number Of Ingredients 11 Steps:
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Time 10m Number Of Ingredients 8 Steps:
Whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add spinach, strawberries, almonds, sesame seeds, and feta. Gently toss until spinach is evenly coated with dressing. Serve immediately.
Time 30m Yield 6 servings Number Of Ingredients 15 Steps:
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. 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!) Sprinkle feta cheese on top and serve. Enjoy!
