Time 20m Yield 4 servings. Number Of Ingredients 13 Steps:
Place first 5 ingredients in a large bowl. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salad; toss to combine. Serve immediately.
Time 5m Yield Serves 4 as a main dish Number Of Ingredients 15 Steps:
Combine all of the salad ingredients in a large salad bowl. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt. Toss with the salad just before serving.
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 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 2h30m Yield 8 serving(s) Number Of Ingredients 11 Steps:
FOR DRESSING: In a small saucepan, combine sugar, vinegar, dry mustard, and salt. Cook over medium-low heat just until sugar is dissolved, stirring occasionally. Transfer to a blender. With blender running, gradually add oil in a thin steady stream. Transfer mixture to a small bowl; stir in poppy seeds. Cover and chill at least 2 hours before serving. Preheat oven to 350. In a shallow baking pan, combine pecans and cinnamon. Bake for 5 minutes. Cool in pan on a wire rack. In a large salad bowl, combine spinach, strawberries, red onion, and cooled pecans. Whisk dressing. Pour the desired amount of dressing over spinach mixture; toss gently to coat. Cover and chill the remaining dressing for up to 2 weeks. Use as a dressing for pasta salad or fruit.
Time 30m Yield 6 servings (2/3 cup dressing). Number Of Ingredients 12 Steps:
In a blender, combine the cranberry sauce, vinegar, jam and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until chilled., To serve, combine the spinach, half of the kiwi, 1/2 cup raspberries and cranberry sauce in a large bowl. Add 1/2 cup dressing; toss to coat. Transfer to a serving platter. Arrange the turkey, macadamia nuts and remaining fruit over top; drizzle with remaining dressing. Serve immediately.
More about “strawberry turkey spinach salad recipes”
Time 25m Number Of Ingredients 10 Steps:
Put the turkey fillets between two sheets of baking parchment and bash to a 1cm thickness using a rolling pin. Tip the turkey, lemon slices, garlic and 1 tsp salt into a large, deep pan. Cover with water so the turkey is submerged, then bring to the boil over a medium heat. Reduce the heat to low-medium, cover and cook for 10 mins, or until the turkey is cooked through and the juices run clear. Transfer to a plate using a slotted spoon, cover loosely with foil and leave to cool slightly. Whisk the lemon zest and juice with the maple syrup. Slowly whisk in the oil, then the poppy seeds. Season. Shred the turkey using two forks. Divide the spinach, avocado, strawberries and basil between plates and top with the turkey. Drizzle with the dressing to taste, then serve.
