Best Strawberry Fields Recipes

STRAWBERRY FIELDS SALAD WITH POPPY SEED DRESSING AND CANDIED PECANS

Steps:

• 1. For Salad: Wash and thoroughly dry spring/mesclun mix salad greens and baby spinach. Tear any large salad leaves into bite-size pieces. Place in a serving bowl. Remove the stems and caps from washed strawberries; discard; quarter the strawberries. Add to the greens and toss. Add bleu cheese crumbles to salad. Break part of 1 - 1 1/2 cups candied pecans in large pieces and leave others in halves; add to salad and toss. Serve salad drizzled with Poppy Seed Dressing. Arrange red onion slices on top of salad, if desired.
• 2. For Poppy Seed Dressing: In a blender or food processor, combine 1/3 cup sugar, vinegar, 1 tsp. salt, mustard and onion powder and process for 30 seconds. With blender or food processor on High, gradually add oil in a steady stream. Stir in poppy seeds.
• 3. For Candied Pecans: Preheat oven to 300°F. Put 1/2 cup sugar, cinnamon, 3/4 tsp. salt, ground cloves, and ground nutmeg in a plastic bag, shake to mix. Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans in bag making sure they are well coated. Bake 30 minutes on a baking pan lined with Silpat (Silicone baking sheet), parchment paper or lightly greased aluminum foil. 15 minutes into the baking, stir up the pecans with a fork. Let cool completely before serving. Store in an airtight container. Makes about 2 cups. Use about 1 - 1 1/2 cups candied pecan halves in the salad.

STRAWBERRY FIELDS FOREVER SALAD

Steps:

• Place 3 oz mixed greens in salad bowl.
• Loosley arrange 2 oz strawberries, 1 oz red onion, 1 oz gorgonzola, and 1 oz walnuts on lettuce.
• Serve with 2 ounces Honey Poppy Seed Dressing.

STRAWBERRY FIELDS ICE CREAM FLOAT

Steps:

• In each glass, pour 1 tablespoon of strawberry syrup. Pour in 2 tablespoons gin and stir. Add 2 scoops ice cream and top with soda. Garnish with a strawberry.
• In a small saucepan, combine all ingredients and bring to a boil over high heat, then reduce to a simmer over medium heat until strawberries breakdown and syrup thickens, about 20 minutes. Strain mixture, return to the saucepan, and reduce for 10 more minutes over medium heat, until syrup is thick enough to coat the back of a spoon. Chill until ready to serve.

STRAWBERRY FIELDS SMOOTHIE

Steps:

• Blend spinach, strawberries, cucumber, carrots, banana, apple, water, ice cubes, and flax seed together in a blender until smooth.

STRAWBERRY FIELDS SALAD

Steps:

• Slice strawberries into ¼-inch slices and mix with balsamic vinegar, sugar and water to coat strawberries. Set aside to marinate.
• Mix chopped pecans with brown sugar and water in a pan and saute until glazed. (Be careful not to overcook). Set aside.
• Chop red leaf and Romaine lettuce into 2-inch pieces.
• Toss lettuce, parmesan cheese, balsamic vinaigrette, and glazed pecans together and place in salad bowls.
• Strain strawberries from glaze and arrange on top of salad.
• Top with cracked pepper.

STRAWBERRY FIELDS

Steps:

• Juice the pineapple first. Add the filtered water to flush the juice through. Put the pineapple juice in the blender with the banana. Start on a low setting while you add the strawberries. Pour into a tall glass. Pour the wheatgrass into the glass. Enjoy.

T.G.I.F.'S STRAWBERRY FIELDS SALAD

Steps:

• Mix chopped pecans with brown sugar and water and heat; set aside.
• Slice strawberries into 1/4-inch slices.
• Mix balsamic vinegar, sugar and water and coat strawberries; set aside.
• Chop red leaf and romaine lettuce into 2-inch pieces. Toss lettuce, Parmesan cheese, balsamic vinaigrette and Glazed Pecans.
• Strain strawberries from glaze and place on top of salad. Top with cracked pepper.

STRAWBERRY FIELDS FOREVER SALAD

Steps:

• 1. In a small bowl, whisk together olive oil, vinegar, and dry mustard. Salt and pepper to taste. 2. In a large bowl, combine salad greens, strawberries, pecans, and red onion. Toss with dressing. Top with blue cheese and serve.

STRAWBERRY FIELDS

Steps:

• Whisk the olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a bowl to make the dressing.
• Toss the strawberries, baby greens, cranberries, and onion together in a bowl; top with the feta cheese. Drizzle the dressing over the salad to serve.

STRAWBERRY FIELDS

Steps:

• Slice strawberries Toast pine nuts, slightly crumble goat cheese add all ingredients to greens in large salad bowl For vinegrette: mash galic withcoarse salt to a paste in a bowl, add mustard and vinegar. mix well. continue mixing while slowly pouring in oil. add pepper.

PHILADELPHIA STRAWBERRY FIELDS NO-BAKE CHEESECAKE

Steps:

• Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
• Beat Neufchatel and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add preserves; mix well.
• Mash strawberries with remaining sugar until blended. Add to Neufchatel mixture along with the COOL WHIP; stir just until blended. Spread over crust.
• Refrigerate 4 hours or until firm.