Sunflower Strawberry Salad Recipes

STRAWBERRY SALAD

Steps:

• For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
• Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
• For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
• Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

SUNFLOWER STRAWBERRY SALAD

Steps:

• In a large bowl, combine the strawberries, apple, grapes, celery, and raisins.
• Stir in the yogurt.
• Cover and refrigerate at least one hour.
• Add the sunflower seeds and toss.
• Serve atop a bed of lettuce, if desired.

ARUGULA SALAD WITH CANDIED SUNFLOWER SEEDS AND STRAWBERRY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• To a blender, add the strawberry jam, sherry vinegar, lemon zest and juice, garlic, mustard, sriracha and salt. Blend well. With the motor running, slowly add the oil in a steady stream until the vinaigrette is emulsified and thick.
• Melt the butter with the agave in a skillet over medium-high heat. Add the sunflower seeds, stirring to coat. Transfer to a parchment-lined baking sheet and sprinkle with the sea salt. Roast for 5 to 7 minutes, stirring halfway through. Remove from the oven, and let cool completely.
• Arrange the arugula on a large serving platter. Scatter with the candied sunflower seeds, and drizzle with 1/2 cup of the dressing. Serve immediately.

STRAWBERRY FETA TOSSED SALAD

Steps:

• Place first 4 ingredients in a large bowl. To serve, drizzle with vinaigrette; toss to combine.