Best 4 Pacific Northwest Strawberry Goat Cheese Pine Nut Salad Recipes
In the realm of culinary delights, the Pacific Northwest Strawberry Goat Cheese Pine Nut Salad emerges as a symphony of flavors that captivates the senses. This tantalizing dish, embodying the essence of the region's bountiful harvests, is a testament to the culinary artistry that transforms simple ingredients into a masterpiece. As you embark on a culinary journey to discover the perfect recipe for this delectable salad, let us guide you through the realm of flavors, textures, and aromas that await.
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STRAWBERRY NUT SALAD
My mom gave me this recipe and it comes from a PTA cookbook which is at least 45 years old. Our family is now twice removed from those origins in Western Pennsylvania - first to NJ and now to Maine. Sometimes going back to your roots is a very good thing.
Provided by denime51
Categories Gelatin
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Day (or about six hours) before:.
- In large saucepan, combine jello with boiling water, stirring until dissolved. Fold in strawberries with juice, drained pineapple, bananas and nuts.
- Pour 1/2 of mixture into 13x9" baking dish for 1st layer. Refrigerate until firm (about 90 minutes).
- Spread top evenly with sour cream. Gently spoon on rest of strawberry mixture and refrigerate. For best results, keep refrigerated until serving.
- When I was shopping for the ingredients for this dish I realized that you could probably use other combos of fruit and jello flavors - I think I'll experiment next time. It could also be made to fit any diet by using artificially sweetened fruit and low fat sour cream.
Nutrition Facts : Calories 282.3, Fat 14.6, SaturatedFat 5.6, Cholesterol 16.9, Sodium 88.8, Carbohydrate 37.2, Fiber 2.9, Sugar 27.8, Protein 4.6
COUNTRY SLICED STRAWBERRY SALAD WITH GOAT CHEESE AND PINE NUTS
For a delightful summer salad, combine baby spinach leaves with sliced strawberries, crumbled with goat cheese, toasted pine nuts and fresh mint. Dress with balsamic vinegar and olive oil with smoked paprika and other spices and serve -
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 392.2, Fat 30.8, SaturatedFat 4, Sodium 96.2, Carbohydrate 29.2, Fiber 5.9, Sugar 20.2, Protein 5
STRAWBERRY NUT SALAD
For a fruity change, substitute tart fresh raspberries or sliced peeled fresh peaches for the strawberries.
Provided by LMillerRN
Categories Strawberry
Time 48m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- TOSS almonds with sugar in nonstick skillet; cook on medium heat until sugar is caramelized, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces.
- TOSS spinach, Boston lettuce and strawberries in large bowl.
- DRIZZLE with dressing just before serving; toss lightly. Sprinkle with almonds. Serve on chilled plates.
Nutrition Facts : Calories 88.7, Fat 4.1, SaturatedFat 0.3, Sodium 9.4, Carbohydrate 12.3, Fiber 2.3, Sugar 9.1, Protein 2.5
PACIFIC NORTHWEST SALAD
From Cooking Pleasures magazine The blue cheese was too strong for my husband and me. Next time I will use feta. "Sweet, delicious pears do double-duty in this pretty salad. They're diced and sauteed in butter for the salad's base, as well as sliced and served raw atop the mixed greens. For a crispy accompaniment, toast baguette slices and spread them with a creamy blue cheese. Look for an Oregon blue, such as Rogue Creamery Oregon Blue Vein Cheese." To toast hazelnuts, place on baking sheet; bake at 375 4-6 minutes or until slightly darker in color and skins begin to crack. Cool.
Provided by Tarbean
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, whisk together all vinaigrette ingredients. Can be made up to 3 days ahead.
- Cut 2 of the pears ito 1/2" pieces. Melt butter in heavy medium skillet over medium heat. Add chopped pears; sprinkle with 1/4 tsp pepper and 1/8 tsp salt. Cook 4-6 minutes or until golden brown and softened. Recipe can be made to this point up to 4 hours ahead. Let stand at room temperature.
- Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears; arrange over greeens.
Nutrition Facts : Calories 216.5, Fat 16.3, SaturatedFat 5.8, Cholesterol 20.3, Sodium 365.9, Carbohydrate 14.8, Fiber 3.4, Sugar 8.6, Protein 5.2
Tips:
- Choose fresh, ripe strawberries for the best flavor.
- Use high-quality goat cheese for a rich, creamy taste.
- Toast the pine nuts in a dry skillet over medium heat until golden brown for a nutty flavor.
- Use a light hand when dressing the salad so that the flavors of the strawberries, goat cheese, and pine nuts can shine through.
- Serve the salad immediately after assembling for the best flavor and texture.
Conclusion:
This Pacific Northwest Strawberry, Goat Cheese, and Pine Nut Salad is a delicious and refreshing salad that is perfect for a summer meal. The sweet strawberries, creamy goat cheese, and crunchy pine nuts are a perfect combination of flavors. This salad is also very easy to make, and it can be assembled in just a few minutes. Whether you are serving it as a side dish or a main course, this salad is sure to be a hit.
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