Best Strawberry Stillton Summer Salad Recipes

EASY AND QUICK STRAWBERRY SUMMER SALAD

Steps:

• Stir red wine vinegar and shallot together in a bowl; season with salt and black pepper. Stream olive oil into the mixture while whisking to form a dressing.
• Toss mixed greens and cucumbers in a large bowl; pour dressing over the mixture and toss to coat. Add strawberries and toss lightly. Season with sea salt to serve.

SUMMER STRAWBERRY SALAD

Steps:

• Combine salad ingredients in a large serving bowl.
• Combine dressing ingredients in a small jar with a lid. Shake well. Pour over salad immediately before serving.

SUMMER STRAWBERRY SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
• Toss toasted walnuts, strawberries, iceberg salad, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.

STRAWBERRY AND STILTON SALAD

Steps:

• Combine first 4 ingredients in a medium bowl; toss well to coat.
• Cover and refrigerate 1 hour.
• Strain mixture through a sieve into a jar, reserving liquid.
• Set strawberries aside.
• Add oil and water to jar.
• Cover tightly, and shake vigorously.
• Arrange 1 cup greens on each of 4 salad plates.
• Top with 1/2 cup berries, 2 teaspoons dressing, and 1 tablespoon cheese.
• Serve with French bread.

SUMMER STRAWBERRY SALAD

Steps:

• Arrange salad mix among four salad plates. Top with the strawberries, pineapple, oranges and blueberries. Sprinkle with pecans. Drizzle with dressing.

STRAWBERRY SALAD WITH CHOCOLATE BALSAMIC DRESSING

Steps:

• Divide the rocket between the plates. Slice the cucumber lengthways, seed and slice into halfmoons. Arrange the Stilton, cucumber and strawberries on the rocket. Drizzle dressing on top.
• To make the dressing: Place balsamic vinegar in a saucepan, add caster sugar and dissolve over a gentle heat. Remove from heat and stir in 2 squares of chocolate. Leave to cool at room temperature. Do not refrigerate or dressing will solidify.

STRAWBERRY-MELON SUMMER SALAD

Steps:

• In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.

WARM STILTON SALAD

Steps:

• Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.
• To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
• Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.