Best 7 Summer Strawberry Salad Recipes

STRAWBERRY-MELON SUMMER SALAD

Steps:

• In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.

STRAWBERRY SUMMER SALAD

Steps:

• Make a dressing by whisking together the mayonnaise, sugar, and vinegar in a small bowl. Stir in the poppy seeds; set aside.
• Toss together the lettuce, spinach, and onion in a large bowl. Drizzle the dressing over the salad and toss to coat. Add the strawberries and lightly toss again. Serve immediately.

SUMMER STRAWBERRY SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
• Toss toasted walnuts, strawberries, iceberg salad, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.

SUMMER STRAWBERRY SALAD

Steps:

• Arrange salad mix among four salad plates. Top with the strawberries, pineapple, oranges and blueberries. Sprinkle with pecans. Drizzle with dressing.

POACHED SUMMER PEACHES WITH STILTON STRAWBERRY SALAD

Steps:

• Begin by poaching the peaches. Bring the Beaume de Venise, sugar, and water to a boil. Add the peaches to the hot liquid. Cover the pot with parchment paper and bring to a rolling boil. Remove pot from heat and let the peaches sit in the hot liquid until it cools down. Peel skins off and set aside. Dice the strawberries and place them in a bowl. Toast the walnuts and chop into small pieces and add them to the strawberries. Crumble the Stilton and mix with the strawberries. Preheat the oven to 350 degrees F. Carefully place a phyllo sheet on a flat surface and lightly brush with the melted butter. Sprinkle with confectioners' sugar. Place another sheet of dough on top of the other and repeat process 5 times. Cut the pastry in a long, 1-inch width triangle, place it on a silpat or a parchment lined baking sheet and bake for 15 minutes. Remove from the oven and sprinkle crumbled Stilton. Allow to cool on a wire rack. To serve, slice the peaches in half and remove the pit. Place peaches in center of 4 plates, scoop strawberry salad and place on top of peaches. Drizzle the Balsamic Reduction, add a few Candied Walnuts around plate, and top with Stilton crisps.
• Preheat oven to 275 degrees F. To candy the walnuts, combine the honey with the walnuts, spread over a baking sheet, and bake for 20 minutes. Balsamic reduction: 3 cups balsamic vinegar Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside.
• Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside.

STRAWBERRY SUMMER SALAD

Steps:

• In a large bowl, combine the romaine, strawberries, celery and onions. In a small bowl, whisk the oil, sugar, vinegar, salt, pepper and pepper sauce. Pour over salad and toss to coat. Sprinkle with almonds.

STRAWBERRY STILLTON SUMMER SALAD

Steps:

• Cut or tear lettuce into bite sized pieces, place in serving bowl. Add sliced strawberries and crumbled cheese. Place pine nuts in an oven-proof saute pan and roast until brown in 350 degree oven (approx 8 minutes) Once the pine nuts have cooled add them to the salad along with the grilled chicken if using (chicken can be hot or cold depending on your preference). Toss all together with Rasp. Vin. dressing and serve immediately.