Strawberry Almond And Pea Salad Recipes

ALMOND STRAWBERRY SALAD

Almond Strawberry Salad image

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

Ingredients

3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup honey-roasted sliced almonds
1 tablespoon cider vinegar
1 tablespoon honey
1-1/2 teaspoons sugar

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, ALMOND, AND PEA SALAD

Strawberry, Almond, and Pea Salad image

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

Ingredients

1/2 cup Marcona almonds
2 tablespoons white wine vinegar
2 teaspoons whole grain mustard
1 teaspoon poppy seeds
1 teaspoon sugar
1/4 cup vegetable oil
Kosher salt, freshly ground pepper
1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
3 cups baby arugula or watercress, thick stems trimmed
8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
1 cup pea tendrils
1 ounce Parmesan, shaved
ingredient info: Marcona almonds are available at natural foods and specialty foods stores. Pea tendrils, also called pea shoots, can be found at Asian markets, farmers' markets, and natural foods stores.

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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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.
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