Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Strawberry Salad Lettuce Cups
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 105
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 192 mg
Strawberry salad is a classic, refreshing spring side. This party-friendly version combines sliced strawberries with crisp endive, quinoa, candied pecans and a tangy dressing flavored with tarragon. Serve in lettuce cups for a colorful, healthful hand salad.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 105
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 192 mg
Ingredients
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Directions
- Whisk the vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the olive oil until smooth.
- Add the strawberries, endive, quinoa, pecans and tarragon to the vinaigrette and toss to coat. Season with salt and pepper. Divide the salad among the lettuce leaves.
