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Summer Strawberry Salad
Salad American

Summer Strawberry Salad

4.5

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  2. 2 Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
  3. 3 Toss toasted walnuts, strawberries, iceberg lettuce, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.

By Janna

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette
Salad American

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
  2. 2 Stir together balsamic vinegar and honey in a medium bowl; slowly stream in olive oil while whisking continuously. Season with salt and pepper.
  3. 3 Drizzle dressing over spinach mixture just before serving.

By Shelby Cady

Strawberry Spinach Salad
Salad American

Strawberry Spinach Salad

4.8

Prep
10 min
Cook
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
  3. 3 To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
  4. 4 Pour dressing over salad; toss to coat.
  5. 5 Refrigerate for 10 to 15 minutes before serving.

By TOZENUF

Strawberry and Feta Salad
Salad American

Strawberry and Feta Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place almonds in a skillet over medium-high heat; cook, stirring frequently, until lightly toasted. Remove from heat; set aside.
  3. 3 To make the dressing: whisk garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil together until well combined.
  4. 4 Place toasted almonds, romaine lettuce, strawberries, and feta cheese in a salad bowl; add dressing and toss to coat.

By Andrea Longo Policella

Spinach Strawberry Agua Fresca
Drink Mexican

Spinach Strawberry Agua Fresca

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine 2 cups water, strawberries, spinach, and sugar in a blender; blend until smooth. Pour into a pitcher; stir in remaining 4 cups water.

By Yoly

Strawberry-Limeade Agua Fresca
Drink Mexican

Strawberry-Limeade Agua Fresca

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Place 2 cups water, strawberries, and frozen limeade in a blender; blend until smooth. Strain agua fresca into a pitcher; stir in remaining 2 cups water and salt.
  2. 2 Refrigerate until fully chilled, about 30 minutes.
  3. 3 Serve over ice. Refrigerate leftovers.

By abbiek

Fresas con Crema
Dessert Mexican

Fresas con Crema

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stem strawberries and slice lengthwise.
  2. 2 Mix 1/2 can condensed milk and heavy cream with an electric mixer until thickened.
  3. 3 Dip a fork into the remaining condensed milk and drizzle it on the inside of serving glasses or cups. Spoon some thickened cream mixture into each cup, then top with some strawberries and granola. Repeat the layer process until glasses are full, leaving some granola leftover.
  4. 4 Top each glass with whipped cream, then drizzle more condensed milk over top and sprinkle with remaining granola. Serve immediately.

By Evelyn P Bonilla

Helado de Cinco
Dessert Mexican

Helado de Cinco

Prep
10 min
Cook
Total
510 min

Instructions

  1. 1 Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.
  2. 2 Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor; blend until smooth, about 30 seconds.
  3. 3 Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
  5. 5 Add chopped strawberries in the last 5 minutes of churning.

By Soup Loving Nicole

Sweet Salsa and Cinnamon Chips
Appetizer Mexican

Sweet Salsa and Cinnamon Chips

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate.
  3. 3 Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.

By Paige

Mexican Strawberry Agua Fresca
Drink Mexican

Mexican Strawberry Agua Fresca

4.8

Prep
25 min
Cook
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together strawberries, sugar, and 1 cup cold water in a medium bowl. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
  3. 3 Pour chilled strawberry mixture into a blender. Blend on high until smooth.
  4. 4 Pour through a wire mesh strainer set over a large bowl; discard pulp and seeds.
  5. 5 Stir remaining 7 cups cold water into strawberry juice until aqua de fresa is well combined.
  6. 6 Fill glasses with ice. Pour aqua de fresa over ice. Garnish each serving with lime wedges and mint leaves.

By Olivia

Fresas con Crema (Mexican-Style Strawberries and Cream)
Dessert Mexican

Fresas con Crema (Mexican-Style Strawberries and Cream)

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
  2. 2 Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.

By Yoly

Strawberry Beer Margaritas
Drink Mexican

Strawberry Beer Margaritas

4.6

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Put strawberry chunks in a bowl. Pour tequila over strawberries. Marinate in refrigerator for 2 hours.
  2. 2 Blend strawberries and tequila in a blender until fully pureed; strain into a large pitcher to remove seeds.
  3. 3 Stir strained berry mixture, soda, beer, and limeade concentrate together in a pitcher. Add ice cubes to chill. Rim glasses with salt before pouring margaritas.

By Arizona Desert Flower

Fresas con Crema my Way
Dessert Mexican

Fresas con Crema my Way

Prep
10 min
Cook
Total
260 min

Instructions

  1. 1 Combine sliced strawberries and sugar in a bowl, toss to coat, set aside, and let strawberries macerate, about 10 minutes.
  2. 2 Whip sour cream, table cream, sweetened condensed milk, cream cheese, and vanilla with an electric mixer in a separate bowl until well combined; the mixture will be thin. Gently fold strawberries into the cream mixture.
  3. 3 Refrigerate for 4 hours before serving.

By thedailygourmet

Annie's Fruit Salsa and Cinnamon Chips
Appetizer Mexican

Annie's Fruit Salsa and Cinnamon Chips

4.8

Prep
30 min
Cook
10 min
Total
55 min

Instructions

  1. 1 To make the salsa: Mix strawberries, apples, kiwis, raspberries, fruit preserves, white sugar, and brown sugar together in a large bowl until thoroughly combined. Cover and chill in the refrigerator while you make the cinnamon chips.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  3. 3 To make the chips: Stack tortillas on a work surface; use a sharp knife to cut through the stack four times making eight wedges in each tortilla. Arrange wedges in a single layer on the prepared baking sheets. Spray wedges with cooking spray, sprinkle with desired amount of cinnamon sugar, then spray again.
  4. 4 Bake in the preheated oven until golden and crispy, 8 to 10 minutes. Allow to cool approximately 15 minutes on the baking sheets, then serve with chilled fruit salsa.

By Allrecipes Member

Strawberry Mojito
Drink Mexican

Strawberry Mojito

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pour about 1/2 inch of sugar onto a small, shallow plate. Run a lime wedge around the rims of 8 cocktail glasses, then dip the rims into sugar to coat; set aside.
  2. 2 Squeeze all of the lime wedges into a sturdy glass pitcher. Toss juiced limes into the pitcher along with mint, strawberries, and 1 cup sugar. Crush with a muddler to release strawberry juice and mint oil. Stir in club soda and rum until sugar has dissolved.
  3. 3 Pour into the prepared glasses over ice cubes to serve.

By Jolene

Classic Frozen Strawberry Margarita
Drink Mexican

Classic Frozen Strawberry Margarita

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place strawberries, tequila, lime juice, triple sec, and 1 teaspoon sugar in a blender; process until smooth.
  3. 3 Add ice cubes; blend on high until ice is crushed to your liking, about 15 seconds.
  4. 4 Rub lime wedge around the rim of a glass. Spread 1 teaspoon sugar onto a plate. Dip glass rim in sugar to coat; pour into a margarita glass and enjoy!

By Patrick Washburn

Strawberry Horchata
Drink Mexican

Strawberry Horchata

4.5

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Combine 3 cups hot water, almonds, and rice in a powerful blender, such as a Vitamix®; blend until smooth. Pour into a container, add cinnamon stick, and cover; let sit at room temperature for 24 hours.
  2. 2 Remove cinnamon stick from mixture break up into small pieces. Pour mixture and cinnamon pieces into the Vitamix® and blend until cinnamon pieces are pulverized and blended.
  3. 3 Strain mixture over a sieve. Pour back into Vitamix® and add strawberries, 1/2 cup water, and stevia. Blend until smooth.
  4. 4 Pour over ice and serve, or chill until ready to serve.

By Yoly

Mama D's Very Berry Margaritas
Drink Mexican

Mama D's Very Berry Margaritas

3.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the ice into a blender pitcher. Pour in the tequila, triple sec, and orange juice. Add the strawberries, blueberries, raspberries, and sugar. Cover, and blend until the mixture is smooth, or to your desired consistency. Pour into chilled glasses to serve.

By Mama Delilah

Bionicos (Mexican Fruit Bowls)
Breakfast Mexican

Bionicos (Mexican Fruit Bowls)

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 To make the topping: Mix yogurt, condensed milk, Mexican crema, and vanilla together in a bowl until well combined.
  2. 2 To make the fruit salad: Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging each fruit in its own section. Place strawberries in the center of each bowl. Sprinkle granola, raisins, and coconut over the bowls, then drizzle with the topping.

By Yolanda Gutierrez

Pastel de Tres Leches (Three Milk Cake)
Dessert Mexican

Pastel de Tres Leches (Three Milk Cake)

4.7

Prep
20 min
Cook
25 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking dish.
  2. 2 Make the cake: Beat egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form. Gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, beating well after each addition. Reduce the speed to medium and mix in flour, about 1 tablespoon at a time. Mix in milk, baking powder, and vanilla. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until lightly browned on top and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool for 15 minutes.
  4. 4 Make the tres leches: Combine condensed milk, evaporated milk, and cream in a blender. Pulse several times until well blended.
  5. 5 Pour tres leches over cake. Cover and refrigerate until cake is cold and all liquid has been absorbed at least 1 hour.
  6. 6 Cut chilled cake into 12 squares. Top each serving with a dollop of whipped cream and a few sliced strawberries.

By Patty Valle Kafati

Tortilla Sundae With Minted Mango Salsa
Dessert Mexican

Tortilla Sundae With Minted Mango Salsa

4.4

Prep
Cook
Total

Instructions

  1. 1 In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
  2. 2 Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
  3. 3 Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

By USA WEEKEND columnist Pam Anderson

Energetic Strawberry Smoothie
Drink American

Energetic Strawberry Smoothie

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine strawberries and energy drink in a blender; blend until smooth and creamy, about 1 minute. Add some water if too thick and blending is difficult. Divide between 2 glasses.

By Mary the Monkey