In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced mint; refrigerate 1 hour.
Heat oven to 400 degrees F. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork; set aside.
Return shells to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.
Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh mint sprigs and serve.
Whisk together first eight ingredients and refrigerate.
To glaze pecans, melt 1/3 cup of sugar over medium high heat. When sugar is melted, add 2/3 cup of pecans and coat. Spread on buttered waxed paper to cool. Break apart.
Mix together rest of ingredients except for nuts.and refrigerate until time to serve. When read to serve, add nuts and salad dressing.
( Salad dressing will need to be shaken to mix as it tends to settle.).
4 cups.
*NOTE: The recipe for the caramelized nuts will
tir in lightly.
This salad is best served warm.
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Peel and dice cucumber and watermelon into 2 cm cubes, and place in a bowl with strawberry slices.
Chiffonade shiso leaves (purple or green are fine) and add to bowl.
Whisk together oil, vinegar, maple syrup, salt and pepper. Add vinaigrette to salad and toss gently.
Serve immediately, either as is, or with optional feta sprinkled on top.
ork in pan.
Make salad; Line crispy tortillas with romaine
Remove stems from spinach and place in bowl.
Add green onions and strawberries.
Make dressing in shaker, pour on salad and toss gently.
Allow 5 or 10 minutes for dressing to absorb.
The secret to the best tuna salad is to have mostly tuna
Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine.
Steam sugar snap peas for about 30 seconds or until bright green and still crunchy Remove from heat and run under cold water to stop cooking.
Drain.
Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another whisk before adding to salad).
Serve immediately or chill for no more than an hour.
Recipe may be doubled, tripled, etc.
then add the mustard and salad dressings. Stir until smooth.
Have strawberries thawed and strained (save juice).
Dissolve jello in hot water and add 1 cup juice.
In a large bowl combine and mix drained pineapple, drained strawberries and nuts.
Fold in jello.
Pour 1/2 into refrigerator bowl (dish) and let sit until firm.
Then cover with sour cream mixture.
Add other 1/2 cream mixture and let sit in refrigerator.
Recipe may be halved.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
dd to season the egg salad mix. Finish with a few
b>salad bowl and pour the salad dressing over them. Cover.
Best if salad
mix all the chopped items together in a large bowl.
serve with dressings on the side so that leftover (yeah, right!) salad doesn't get soggy.
i love this salad served in a tortilla wrap with just a touch of dressing.
You can also serve without the tortilla wrap as main meal salad with some grilled chicken on top.
Mix all ingredients together until completely blended.
Keep chilled until ready to serve; best served with a sweet cracker. Can also be in a baked pie shell and served as a pie.
DRESSING: Combine all ingredients. Gently toss strawberries with 1/2 cup dressing. Reserve remaining dressing for another use.
SALAD; Arrange spinach leaves on a platter. Top with strawberries, crumbled goat cheese and pine nuts and garnish with mint. Serve immediately.
Use a 9 x 13-inch dish for this recipe.
For the first layer, dissolve 1 package jello in 1 cup boiling water.
Add 1 small package strawberries, 2 sliced bananas and 1/2 can crushed pineapple; mix well.
Chill until firm.
Spread sour cream over congealed layer.
For the second layer, repeat the directions for the first layer.
Combine all ingredients, adding only enough mayonnaise to make creamy.
Allow salad to rest overnight in refrigerator to allow ingredients to mix.
Makes great sandwiches or stuffing in half a cantaloupe for a summers lunch.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.