Best 15 Strawberry Balsamic Salad Recipes

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

MIXED BERRY SPINACH SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE DRESSING RECIPE BY TASTY

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!

EMILY'S STRAWBERRY BALSAMIC SALAD

Steps:

• To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
• Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

GREEN SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE

Steps:

• Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.

STRAWBERRY-FETA CHICKEN SALAD WITH ROASTED STRAWBERRY-BALSAMIC DRESSING

Steps:

• Toss romaine, spinach, and kale together in a medium mixing bowl. Distribute sliced strawberries evenly on top of the greens. Arrange chicken over salad. Garnish with almond slices and feta cheese.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Arrange quartered strawberries on the prepared baking sheet. Sprinkle with sugar.
• Roast in the preheated oven until softened and golden, about 20 minutes. Let cool 10 minutes.
• Combine roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a food processor; process dressing until smooth. Drizzle dressing over salad and serve.

STRAWBERRY SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Whisk together the sugar, sesame seeds, poppy seeds, sesame oil, dried onion, paprika, oil and vinegar.
• Refrigerate until chilled.
• In a salad bowl, toss spinach and strawberries with some of the dressing.
• You will have more dressing than you will need.
• Sprinkle with sliced almonds if desired.

MIXED BERRY SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE DRESSING RECIPE - (4.2/5)

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, 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!) Sprinkle feta cheese on top and serve.

STRAWBERRY SALAD WITH CHOCOLATE BALSAMIC DRESSING

Steps:

• Divide the rocket between the plates. Slice the cucumber lengthways, seed and slice into halfmoons. Arrange the Stilton, cucumber and strawberries on the rocket. Drizzle dressing on top.
• To make the dressing: Place balsamic vinegar in a saucepan, add caster sugar and dissolve over a gentle heat. Remove from heat and stir in 2 squares of chocolate. Leave to cool at room temperature. Do not refrigerate or dressing will solidify.

SPINACH AND HAZELNUT SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk together olive oil, balsamic vinegar, strawberry preserves, and black pepper.
• In a large bowl, toss together spinach, lettuce, hazelnuts, raisins, red onion, and shredded wheat biscuits. Drizzle salad dressing over the salad, and toss gently to combine. Serve topped with sliced avocado.

PORK AND BALSAMIC STRAWBERRY SALAD

Steps:

• Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate., Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides., Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through., Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture.

SPINACH STRAWBERRY BALSAMIC BLEU CHEESE SALAD

Steps:

• In small bowl mix together olive oil, vinegar, Worcestershire sauce, shallot and sugar.
• Whisk in teaspoon of Dijon mustard until dressing is smooth. Allow to sit for at least 30 minutes before using.
• In large bowl, combine spinach, strawberries, nuts, and cheese.
• If you are sure you will be using all of the spinach salad, dress salad lightly immediately before serving. If you will have some salad left over (which rarely happens in my family) allow each individual to dress their own salad. It is a sweet dressing so a little goes a long way.

STRAWBERRY SPINACH SALAD WITH BALSAMIC VINAIGRETTE RECIPE - (4.5/5)

Steps:

• Assemble salad with the first 7 ingredients. In a small bowl, mix together the first 6 ingredients of the dressing. Slowly add the olive oil, while whisking vigorously to create an emulsion. Season with salt and pepper to taste.

STRAWBERRY AVOCADO SALAD WITH BALSAMIC DRESSING

Steps:

• Salad: In large bowl, toss salad ingredients.
• Dressing: In a small bowl, whisk together vinegar and sugar. Gradually whisk in oil. Stir in shallots. Add salt and pepper.
• Add enough dressing to salad to coat lightly.

STRAWBERRY FETA SALAD WITH BALSAMIC-BASIL GRILLED CHICKEN (OR NOT)

Steps:

• If including chicken, pound the chicken breasts to approximately 1/2 inch thick. Add to a gallon-sized Ziploc bag (I actually pound it right in the bag then add the marinade. I'm a little worried about causing holes, but it hasn't happened yet). Whisk together the olive oil, balsamic vinegar, garlic, basil, salt, and black pepper. Pour over the chicken in the bag. Refrigerate for at least an hour, up to 12 hours.
• Grill for about three minutes on each side until cooked through. Set aside.
• Make the salad dressing. Whisk together all the ingredients - olive oil, balsamic vinegar, honey, garlic, and salt. Refrigerate for at least an hour, if possible, so the flavors meld.
• Toast almonds in a saute pan on medium high for about 4-5 minutes, stirring frequently, until you can smell them/they look toasted. Set aside and let cool.
• In a large salad bowl, toss together the mixed greens, spinach, strawberries, onion, feta cheese, and cooled sliced almonds.
• Just before serving, pour the salad dressing over the salad and gently toss again.
• Cut the chicken into slices, if using, and place it atop individual servings as desired.

STRAWBERRY BALSAMIC SALAD

Steps:

• 1. In a medium bowl add the strawberry jam and balsamic vinegar. Whisk in the olive oil and season with salt and pepper to taste. Set aside or refrigerate until ready to use. (Bring to room temp. before using)
• 2. In a large salad bowl toss the strawberries, red onion, and lettuce together. Pour dressing over lettuce and toss to coat evenly. Add nuts and cheese and toss. Serve.