How to make Strawberry Spinach Salad, Cinnamon Glazed Pecans, and Polynesian Chicken Salad
Recipes in this Video
Strawberry Spinach Salad is a popular dish in the United States, especially during the summer months when strawberries are in season. It combines fresh, vibrant ingredients that are not only visually appealing but also provide a refreshing taste. This salad is often served at picnics, barbecues, and gatherings, making it a versatile choice for various occasions.
Ingredients
- ●fresh spinach
- ●strawberries
- ●feta cheese
- ●walnuts
- ●red onion
- ●balsamic vinaigrette
Instructions
- 1Wash the spinach thoroughly and dry it.
- 2Slice the strawberries and red onion.
- 3In a large bowl, combine spinach, strawberries, red onion, and walnuts.
- 4Crumble feta cheese over the salad.
- 5Drizzle balsamic vinaigrette on top.
- 6Toss gently to combine and serve immediately.
Ingredient Alternatives
feta cheese
Healthier: goat cheese
Cheaper: cottage cheese
Goat cheese is lower in fat, while cottage cheese is more budget-friendly.
walnuts
Healthier: almonds
Cheaper: sunflower seeds
Almonds are a good source of protein, and sunflower seeds are often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●4 cups fresh spinach leaves
- ●1 cup strawberries, sliced
- ●1/2 cup walnuts, chopped
- ●1/4 cup feta cheese, crumbled
- ●1/4 cup red onion, thinly sliced
- ●1/2 cup raspberry vinaigrette
Instructions
- 1In a large bowl, combine the fresh spinach leaves and sliced strawberries.
- 2Add the chopped walnuts and crumbled feta cheese to the bowl.
- 3Sprinkle the thinly sliced red onion over the salad.
- 4Drizzle the raspberry vinaigrette over the salad ingredients.
- 5Toss gently to combine all the ingredients evenly.
- 6Serve immediately as a refreshing salad.
Equipment
Ingredients
- ●2 cups pecan halves
- ●1/2 cup granulated sugar
- ●1/4 cup unsalted butter
- ●1 tsp ground cinnamon
- ●1/4 tsp salt
- ●1/4 cup water
- ●1 tsp vanilla extract
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a medium saucepan, combine the sugar, butter, cinnamon, salt, and water over medium heat.
- 3Stir the mixture until the sugar dissolves and the butter is melted, bringing it to a gentle boil.
- 4Add the pecan halves to the saucepan and stir to coat them evenly with the glaze.
- 5Remove the saucepan from heat and stir in the vanilla extract.
- 6Spread the glazed pecans in a single layer on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 15-20 minutes, stirring every 5 minutes to ensure even coating and prevent burning.
- 8Remove from the oven and let them cool completely on the baking sheet.
- 9Once cooled, break apart any clusters and store in an airtight container.
Equipment
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup pineapple chunks
- ●1/2 cup red bell pepper, diced
- ●1/2 cup green onions, sliced
- ●1/4 cup mayonnaise
- ●1/4 cup Greek yogurt
- ●1 tbsp honey
- ●1 tbsp soy sauce
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped cilantro
Instructions
- 1In a large bowl, combine the shredded chicken, pineapple chunks, diced red bell pepper, and sliced green onions.
- 2In a separate small bowl, mix together the mayonnaise, Greek yogurt, honey, soy sauce, garlic powder, salt, and black pepper until smooth.
- 3Pour the dressing over the chicken mixture and toss until everything is well coated.
- 4Add the chopped cilantro and gently mix to combine.
- 5Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6Serve chilled, either on its own or over a bed of lettuce.
Equipment
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