Good Recipes from Friendly Eaters
Strawberry Avocado Salad
closetcooking.com
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado – peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans
In a small bowl, whisk together sugar, olive oil, honey, vinegar, and lemon juice. Place salad greens in a large bowl, and top with avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans and serve. From allrecipes.com.
| Print article | This entry was posted by Danielle on March 11, 2012 at 6:20 am, and is filed under Dinner, Lunchtime, Salad. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
No comments yet.
Dish of the Week: Lemony Potato Avocado Salad
about 1 year ago - No comments
1 pound potatoes, diced 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon finely grated fresh lemon zest 3 tablespoons minced fresh chives 1 firm-ripe avocado In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender. Drain potatoes in a colander and quarter. In a
Radish and Avocado Sandwich
about 1 year ago - No comments
Thinly sliced radishes Extra-virgin olive oil Fresh lemon juice Coarse salt Freshly ground pepper Sliced avocado Whole-grain bread Finely grated lemon zest Toss radishes with oil, lemon juice, salt, and pepper. Repeat with avocado, and mash onto bread. Pile on radish mixture, and sprinkle with lemon zest. Drizzle with oil. From Martha Stewart Living, April
Honeyed Beet Quinoa Salad
about 1 year ago - No comments
1 lb beets, roasted 1/4 cup honey 1 1/2 cups orange juice juice of 1 lemon 1/2 cup fruity olive oil 3 cups cooked quinoa, or another grain such as brown rice or couscous 1 cup crumbled feta cheese 1 cup toasted walnuts or almonds, roughly chopped 1/2 cup chopped basil OR cilantro 1/2 cup
Avocado and Grapefruit Salad
about 1 year ago - No comments
3 1/2 teaspoons white grape juice 2 1/2 teaspoons apple cider vinegar 2 tablespoons fresh lemon juice 2 tablespoons minced shallot 1/4 cup walnut oil 1/4 cup olive oil Fine sea salt 8 large butter lettuce leaves 1-2 ripe avocados, thinly sliced 2 large grapefruits, all peel and white pith cut away, seg-ments cut from
Balsamic-Glazed Pear and Goat Cheese Crostini
about 1 year ago - No comments
2 pears 3 tablespoons balsamic vinegar 1 tablespoon butter 1 teaspoon honey 24 baguette rounds, toasted ½ cup spreadable goat cheese ½ cup slivered almonds, toasted* Ground black pepper, if desired Slice pears stem-side-up into 12 quarter-inch width vertical planks. Cut large slices in half lengthwise for a total of 48 slices. Heat vinegar, butter,
Romaine Salad with Chicken, Peaches, and Mint
about 1 year ago - No comments
Marinade & dressing 1/2 cup dried apricots 4 tsp Dijon mustard 1 cup hot water 4 tsp red-wine vinegar 2 cups mint leaves 1/2 tsp salt, or to taste 1 tsp grated orange zest 2 Tb honey 1/2 cup orange juice Freshly ground pepper 1/4 cup
Avocado-Corn Salsa
about 1 year ago - No comments
1 medium avocado, diced 3/4 cup corn kernels 1/2 cup quartered grape tomatoes 1 tablespoon chopped fresh cilantro 2 teaspoons lime juice 1/4 teaspoon kosher salt Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl. From EatingWell.com.
Mustard Greens Salad with Quinoa, Feta, and Lemon Vinaigrette
about 1 year ago - No comments
For the vinaigrette: 3 T olive oil 3 T white balsamic vinegar Juice and grated peel of 1 medium lemon 1 t honey 1/4 t sea salt (taste and add more, if preferred) A few fresh grinds of black pepper Combine all ingredients in a small jar and shake. Makes enough for two recipes. For the salad: 1/2
Garlic Scape Dressing
about 1 year ago - No comments
2 garlic scapes, coarsely chopped 2 green onions, coarsely chopped 1 teaspoon honey 2 teaspoons Dijon mustard or similar brown mustard 4 tablespoons red wine vinegar 1 tablespoon lemon juice dash salt 1/8 teaspoon fresh ground black pepper 1/2 cup extra virgin olive oil In a blender, combine the garlic scapes, onions, honey, mustard, red
Strawberry Spinach Salad
about 1 year ago - No comments
1 pint strawberries, sliced 1 tablespoon plus one teaspoon white balsamic vinegar 1 tablespoons olive oil Salt and pepper 1 bunch spinach, washed and coarse stems removed 2 ounces goat cheese, crumbled 1/4 cups sliced almonds, toasted In blender, puree 3/4 cup strawberries with vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer vinaigrette to large serving bowl.
