Reader Recipe – Strawberry Spinach Salad

Reader Chariti emailed me this super yummy Strawberry Spinach Salad recipe!

Strawberry Spinach Salad


¼ cup sliced natural almonds
8 oz. (1 ½ cups) strawberries
½ med. Cucumber
¼ small red onion
2-3 boneless, skinless chicken breasts
1 tbsp Lemon Pepper Rub
¼ tsp Himalayan Sea Salt
1 package (6 ounces) baby spinach

1 lemon
2 tbsp white wine vinegar
1/3 cup sugar
1 tbsp vegetable oil
1 tsp poppy seeds


1. For dressing, zest LEMON using Microplane Adjustable Grater to measure ½ tsp.

2. Juice LEMON using Citrus Press to measure 2 tbsp juice. Combine ZEST, JUICE, VINEGAR, SUGAR, OIL
and POPPY SEEDS in Measure Mix n Pour. Whisk until well blended. Cover; refrigerate until ready to use.

3. Cut CHICKEN into bite-size chunks using 5” Santoku Knife. Combine CHICKEN, 1 tbsp. LEMON PEPPER
RUB & ¼ tsp SALT in 2 qt Stainless Steel Bowl. Arrange CHICKEN MIXTURE in Deep Covered Baker.

4. Cover Deep Covered Baker and microwave on HIGH 4 minutes; stir using Small Mix N Scraper to
separate chicken. Cover, microwave an additional 4-6 minutes or until chicken is cooked through.

5. Spread ALMONDS in single layer in bottom of Small Bar Pan. Microwave 2-3 minutes or until lightly
toasted. Remove from oven; cool almonds in bar pan.

6. Hull STRAWBERRIES using Cook’s Corer; cut strawberries into quarters.

7. Score CUCUMBER lengthwise using Lemon Zester/Scorer. Cut in half and remove seeds using Corer.

8. CUCUMBER; cut slices in half.

9.Slice ONION into thin wedges with 5” Utility Knife.

10. Place SPINACH in Simple Additions Large Bowl; add chicken, strawberries, cucumber and onion.
Whisk dressing; pour over salad, gently toss to coat using Bamboo Salad Claws. Sprinkle with almonds.

Serve immediately.

Easy Fruit Salad

Make It Monday – Easy Fruit Salad
1/2 bag of mini marshmallows
1 large can pineapple chunks
1 large or 2 small cans of mandarin orange slices
1 small jar of cherries (without stems)
8 oz sour cream (approx.) I’ve never measured, but I usually use about 1/2 of a 16oz container. Add more if needed.
Drain all fruit well. Mix marshmallows, fruit and sour cream. Add more sour cream if it doesn’t seem moist enough. I usually make this no more than a few hours before eating, as the marshmallows will get softer the longer they sit in the salad. This recipe is easily doubled.
Today’s recipe is courtesy of The Lonely Baker. If you have a recipe you would like to see highlighted please email me at tammileetips2 at

Pesto Tortellini Salad Recipe

This Pesto Tortellini Salad Recipe is so easy to make!

This is the perfect recipe for summer barbecues or get together. I love making pesto dishes in the summer. The flavor is light and refreshing while still packing a great flavor.  You could easily add sun-dried tomatoes or kalamata olives to this Pesto Tortellini Salad Recipe if you wanted to give it a bit more of a Mediterranean flavor.

This recipe can be prepared ahead of time and placed in the fridge to chill before your event. This is a great recipe to make ahead of time so you do not have to stress last minute about what your are bringing.

I really like that this recipe has only 5 ingredients. It is simple and easy to make but tastes amazing. You do not have to go out and buy a ton of things to make a really great summer dish.

Pesto Tortellini Salad
Cheese filled tortellini, cooked and cooled
Artichoke hearts
1/3 cup olive oil
3 tablespoons red wine vinegar
1 package Knorr pesto sauce mix
Mix olive oil, vinegar and pesto sauce mix together. Mix with remaining ingredients. Chill and enjoy!
We hope you enjoy this great Pesto Tortellini Salad Recipe! What are your favorite dishes to bring to summer events?
Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

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Today’s recipe is courtesy of The Lonely Baker.