Best Festive Strawberry Nut Salad Recipes

NUTTY STRAWBERRY SALAD

Steps:

• In a bowl, mix the vinegar, sugar, oil, paprika, and Worcestershire sauce. Cover, and refrigerate at least 6 hours.
• Melt butter in a skillet over medium heat. Stir in the almonds, and cook until golden brown. Remove from heat, and cool.
• In a bowl, toss the strawberries, romaine, and almonds. Mix with the dressing just before serving.

STRAWBERRY AND SOUR CREAM JELLO SALAD

Steps:

• 1 sm. box strawberry jello (+ 1 cup hot water ¾ cup cold water or __ berry juice) [jell] slightly.
• Add: pkg thawed strawberries (10 oz or pt size?), cup drained crushed pineapple (#2 size or any size), couple mashed up bananas, chopped walnuts (½ cup more or less).
• Mix all together with slightly conjealed jello.
• Fill Tupperware with about ⅓ or (less than ½). Refrigerate - till get hard.
• When mixture hardens - spread sour cream (about 1 pt.) on top of jello.
• Pour rest of jello on top of sour cream & refrigerate.
• Best to do night before - so sets well.
• When unmold - fill ____ with sour cream.

STRAWBERRY NUT SALAD

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.

BIG FESTIVE SALAD

Steps:

• For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
• For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
• For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
• Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.

FESTIVE FRUIT SALAD

Steps:

• Peel and core pineapple; cut into cubes. Place in a 3- or 4-qt. glass serving bowl. Stir in remaining fruit., In a large bowl, beat cream cheese until fluffy. Gradually add sugar and lemon juice and mix well. Fold in whipped topping. , Spread over fruit. Garnish with additional berries if desired. Store leftovers in the refrigerator.