Strawberry Salad With Monterey Jack Recipes

STRAWBERRY ROMAINE SALAD I

Steps:

• In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
• In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

EASY STRAWBERRY ROMAINE SALAD WITH ALMONDS

Steps:

• 1. Clean romaine lettuce, chop and pat dry, place in large bowl. Add cheese, almonds and strawberries. Toss gently.
• 2. Combine all dressing ingredients using a little jar or small bowl and refrigerate. Right before you eat shake or blend completely. Pour over prepared lettuce, etc. using just enough to your liking. Enjoy!
• 3. Options: Use mozzarella cheese instead of Monterey jack. Sunflower seeds in place of almonds. NOTE: use dressing the same day as it does not keep well.
• 4. All kinds of leafy lettuces can be used in this recipe. Red Leaf Lettuce, Bibb Lettuce, and for gardeners the wonderful Black Seeded Simpson in summer are great. Try others and decide which you enjoy the best!

STRAWBERRY TOSSED SALAD

Steps:

• For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake until sugar is dissolved., In a large bowl, combine remaining ingredients. Just before serving, shake dressing again and toss with salad.

STRAWBERRY SALAD WITH MONTEREY JACK

Steps:

• Cut lettuce into bite sized pieces.
• Add cheese, pecans, seeds and strawberries.
• Whisk together dressing ingredients.
• Pour dressing over salad and toss gently.
• Serve immediately.

BLUEBERRY TOSSED SALAD

Steps:

• In a large bowl, combine the greens, blueberries, cheese, almonds and sunflower kernels. In a blender, combine the oil, sugar, onion, vinegar and mustard; cover and process until blended. Stir in poppy seeds. Drizzle over salad and toss to coat.

FRESH STRAWBERRY AVOCADO CHICKEN SALAD

Steps:

• Grilled Chicken Procedures: In the stainless steel bowl mix together the Italian vinaigrette, vegetable oil, and freeze dried thyme. Place the chicken in the marinade mix and refrigerate overnight. Place the marinaded chicken on the grill 3 minutes on each side or until internal temperature reaches 165° F.
• SALAD BUILD: Place the mixed greens in center of the bowl.
• Spread the shredded carrots and monterey jack cheese evenly across the mixed greens.
• Place the strawberry 12 o'clock.
• Place the avocado 6 o'clock.
• Place the hard-boiled egg 8 o'clock.
• Place the cucumber 3 o'clock.
• Place the chicken in center of the plate.
• Top with the pecans and pancetta.
• Drizzle the salad with the dressing in zigzag pattern.

STRAWBERRY SPINACH SALAD

Steps:

• Make the dressing at least 6 hours ahead of time. I put it in a shaker & shake it every so often thoughout the day. Store it in the refrigerator.
• Mix the salad ingredients together shortly before serving. Add dressing before serving.

BROCCOLI STRAWBERRY SALAD

Steps:

• Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl. Whisk mayonnaise, sugar, and vinegar together in another bowl until blended; pour over broccoli mixture. Sprinkle almonds over broccoli salad and gently toss to coat. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.