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.
nd a TBS of the strawberry juice together, add asparagus and
Mix together mixed salad greens or baby spinach leaves.
Toss in strawberry slices, grapes, mandarine segments, red onion slices and glazed pecans. Toss all the salad ingredients.
Combine all the raspberry vinaigrette ingredients and pour over salad.
Add feta cheese crumbles on top. Serve salad immediately or store in refrigerator.
SERVING SUGGESTION: can also be served with Ken's Steak House, Lite Raspberry Walnut Vinaigrette Salad Dressing over the salad and store-bought glazed pecans, if you like.
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
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.
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.
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.
nd pepper.
Whisk in walnut oil until blended.
Stir
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.
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.
Mix all dressing ingredients together (except feta and other salad ingredients) in a mini food processor (or using an immersion stick blender) until creamy in appearance.
Drizzle over salad- this doesn't make lots, but is very flavorful; a little goes a long way.
Once the salad is dressed, crumble the feta over the salad.
ach of the milk and strawberry syrup.
Put 2 or
Cook noodles in boiling salted water until al dente. Drain, rinse with cold water and drain well. Toss with walnut oil. Cover and chill.
Combine the cheese, milk and sour cream in a blender or food processor and process until creamy. Stir in the garlic salt, if using, and the lemon juice.
Toss the sauce with the noodles; add walnuts and toss again.
Season to taste with salt and pepper.
Serve on a platter or individual salad plates and garnish with the endive and watercress, if desired.
In medium bowl, combine chicken salad, chopped walnuts, mustard and tarragon; mix well.
Cut each cantaloupe quarter lengthwise into 4 slices.
Arrange 4 slices on each of 4 spinach-lined plates. Spoon 1/2 cup chicken mixture onto each plate next to cantaloupe slices.
Garnish with walnut halves.
Makes 4 servings.
Heat oven to 375\u00b0.
Mix baking mix and 2 tablespoons sugar. Cut in margarine.
Pat into round pan, 9 x 1 1/2-inches.
Bake 10 minutes.
Mix 1/3 cup sugar, nutmeg, egg yolks and sour cream; spread over hot layer.
Bake 20 minutes; cool completely.
Prepare Strawberry Glace; cool slightly.
Arrange strawberries over layer and spread Strawberry Glace over the strawberries.
Makes 12 servings.
In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.
combine the softened cream cheese, Strawberry Jam and lemon zest. Fold
Combine the diced chicken with 1/3 cup mayonnaise, sour cream, sliced grapes, sliced green onions, sliced celery, walnuts, salt, pepper, and lemon juice.
Stir in the honey and more mayonnaise, if needed.
For best results, chill overnight.
Serve the chicken salad mixture on a bed of lettuce, in a wrap, in croissant rolls or a nutty grain bread.
Whisk vinaigrette ingredients together.
Combine salad ingredients in a large bowl.
Pour vinaigrette over salad, a little at a time (you may not need all of the dressing) and toss to coat.
Serve and enjoy!