Almond strawberry salad is a delightful dish that combines the sweetness of strawberries, the crunchiness of almonds, and the tangy dressing to create a refreshing and flavorful salad. It's a perfect choice for a light lunch, a side dish, or as a main course for vegetarians. The combination of textures and flavors makes this salad both satisfying and delicious.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND STRAWBERRY SALAD
It's easy to love this pretty salad topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor. -Renae Rossow, Union, Kentucky
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.
Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
STRAWBERRY, ORANGE & ALMOND CHICKEN SALAD
Make and share this Strawberry, Orange & Almond Chicken Salad recipe from Food.com.
Provided by swissms
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss romaine in large bowl with chicken, orange, strawberries, and onion.
- Sprinkle with toasted almonds and drizzle with poppyseed dressing.
- Variation: For a beautiful presentation, layer the ingredients in a clear glass bowl.
STRAWBERRY, ALMOND, AND PEA SALAD
Provided by Yvette Van Boven
Categories Salad Kid-Friendly Quick & Easy Lunch Strawberry Almond Pea Spring Summer Poppy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
- Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.
- Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain.
- Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.
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