Best Shake Serve Salad Recipes

EVERYDAY MEXICAN SALAD

Steps:

• Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
• Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!

SPINACH STRAWBERRY SALAD

Steps:

• Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
• Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
• Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients-vinegar, oil, poppy seeds, honey, mustard, salt, and pepper-until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
• Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

SHAKE SALAD

Steps:

• Peel the jicama, including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into thin 1 inch strips. Place in a bowl. Working over a bowl to catch the juices, peel the oranges and cut between the membranes to remove the sections. Remove the seeds. Transfer the orange sections and juice to the bowl with jicama. Peel and core the pineapple, and trim out any eyes, being careful to save the juice. Cut the pineapple into 1 x 1/8 inch strips and add to the jicama bowl along with the juice. Add the red onion, habanero chile or cayenne pepper, lime juice and salt. Toss well and chill for 30 minutes. Serve cold.