Strawberry Tossed Salad Recipe

5 7 12
Strawberry Tossed Salad Recipe
Strawberry Tossed Salad Recipe photo by Taste of Home
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Strawberry Tossed Salad Recipe

Read Reviews
5 7 12
Publisher Photo
Meet the Cook: One reason I particularly like this recipe is that it's so versatile. I've served the salad with poultry, ham and pork all throughout the year and even used it to add color to the table at Christmas. Recently, when I brought this for a dinner at church, one lady asked if she could take home the little that was left for her husband's lunch the next day - and he very rarely eats salad or fruit. Right now, my husband and I are in the middle of building our retirement home out in the country. We have four grown children and five grandchildren. -Patricia McNamara, Kansas City, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup canola oil
  • 1/3 cup sugar
  • 1/4 cup cider vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • Pinch white pepper
  • 8 cups torn romaine
  • 4 cups torn Bibb or Boston lettuce
  • 2-1/2 cups sliced fresh strawberries
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped walnuts, toasted

Directions

For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake until sugar is dissolved.
In a large bowl, combine remaining ingredients. Just before serving, shake dressing again and toss with salad. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry Tossed Salad in Country Woman May/June 1998, p29

Nutritional Facts

1-1/2 cups: 281 calories, 23g fat (5g saturated fat), 13mg cholesterol, 156mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 7g protein.

  • 1/2 cup canola oil
  • 1/3 cup sugar
  • 1/4 cup cider vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • Pinch white pepper
  • 8 cups torn romaine
  • 4 cups torn Bibb or Boston lettuce
  • 2-1/2 cups sliced fresh strawberries
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped walnuts, toasted
  1. For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake until sugar is dissolved.
  2. In a large bowl, combine remaining ingredients. Just before serving, shake dressing again and toss with salad. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry Tossed Salad in Country Woman May/June 1998, p29

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Reviews forStrawberry Tossed Salad

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Sally User ID: 9136266 264488
Reviewed Apr. 9, 2017

"Made this for our church dinner and everyone was asking "who made that salad. It's the best I've ever eaten.". They especially liked the dressing."

MY REVIEW
okieshooter User ID: 5715506 22659
Reviewed Jul. 29, 2014

"My picky husband loved this salad. The sweetness of the strawberries with the tangy dressing was perfect."

MY REVIEW
pattycrow User ID: 1469174 61481
Reviewed Jan. 6, 2012

"I've made this salad several times and get requests for it all the time. Love it."

MY REVIEW
MamaDaudelin User ID: 5872825 61480
Reviewed Jun. 17, 2011

"Loved this salad. I omitted the cheese and the nuts, added croutons instead. A definite hit at our table!"

MY REVIEW
agnes24 User ID: 4430156 22164
Reviewed Apr. 28, 2011

"I love this salad but without the walnuts. I also prefer to omit the garlic."

MY REVIEW
char04 User ID: 2958136 23573
Reviewed Jun. 1, 2010

"This is fantastic. The dressing is woderful. I make the dressing for other salads also."

MY REVIEW
shaunaanne User ID: 674953 52708
Reviewed May. 31, 2009

"I chose this recipe for a funeral luncheon without ever making it before. The recipe was doubled and 5 batches served 100-125 people. Many asked for the recipe."

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