Strawberry Buttermilk Salad!

This "Strawberry Buttermilk Salad" is so simple, but so yummy!  It's not overly sweet like some salads like this can be and it has a nice little tanginess that makes it good as a side with your meal or as a dessert. 

 If you don't think you care for buttermilk, don't worry, it won't be evident in the taste.  This is a great congealed salad for the holidays.  

 Here is what you will need:

1 (20 oz.) can of crushed pineapple

1 (6 oz.) box of strawberry jello

2 cups of buttermilk

1 (8 oz.) container of frozen whipped topping, thawed

1 cup chopped pecans or walnuts

Place the crush pineapple in a sauce pan and bring it to a boil.  Do not drain the pineapple.  Add the jello and stir until dissolved.  Pour mixture into a mixing bowl and add the buttermilk.  

Allow to cool on the counter for about 15 to 20 minutes. 

Stir in the whipped topping and the chopped nuts until blended.  Pour into a pretty salad bowl or casserole dish.  Refrigerate for 3-4 hours or overnight until it is set up.

You can decorate the top with some fresh strawberries before serving and it makes it pretty!

You can also change the flavor of the jello to suit your taste or the occasion!





Watergate Salad!

This is definitely one of those "oldie but goody" recipes.  Watergate Salad was all the rage back in the late 1970's and on into the eighties.    It seemed any church potluck, family reunion, or after funeral spread would always have a Watergate Salad.  

 I have researched and looked all over to find out where this salad got it's name.  One can surmise it had something to do with the political scandal, but there is actually no proof that it does.   From all accounts I have read, no one really knows where the salad, and  there was also a cake, got the name. 

What is known is that the pistachio pudding was marketed by the Kraft company in 1975 and the Watergate Salad and the Watergate Cake followed shortly thereafter.   

Wherever it evolved from, it is always a hit with those who enjoy these creamy, fruity concoctions.  My husband loves this salad, which is really a light dessert.  To be honest, I haven't made this in years, so he was happy to see it re-emerge.  

 It is just the perfect salad for Easter or in this case St. Patrick's Day with it's pretty pastel green color.  This is the original Watergate Salad recipe also.  I wasn't really sure, but Mama looked hers up in an old cookbook from the seventies time period.   Here is what you will need:

1 (20 oz.) can crushed pineapple, with the juice (don't drain)

1 (3.5 oz.) box instant pistachio pudding

8 oz. frozen whipped topping

1 cup nuts, chopped

1 cup miniature marshmallows

Mix the pineapple with it's juice with the dry pudding until well blended.  Mix in the whipped topping.  Fold in the nuts and marshmallows. 



                            Pour into a pretty glass bowl, cover and chill for at least 2 hours.

Watergate Salad!







Millionaire Salad!!!

Remember the recipe for Millionaire Pie?  That rich and wonderful concoction we've been making since at least the 1970's in the south and serve mostly for holidays!    I decided to make it one day and then realized that I didn't have any graham crackers for the crust, so I thought why not make it a salad!   You know those sweet 'salads' we love to make for holidays , potlucks, church suppers, or just because in the south!!! 

I must say, the results were wonderful.  I am not a huge fan of these sorts of recipes sometimes, because they are heavy on fruits I cannot or don't eat that much and even I loved this one!   My daddy said it was one of the best things he's eaten in a long time and he's a picky one at times! 

It's also super easy which is always  a good thing!     This is perfect for the holidays and all ages seem to love it!

Here is what you will need for this:

1 (8 oz.) block of cream cheese, softened to room temperature
1 (14 oz.) can of sweetened condensed milk
1 tsp. vanilla flavoring
1 (20 oz.) can of crushed pineapple, drained well
1 (16 oz.) frozen whipped topping, thawed
2 cups miniature marshmallows
1  1/2 cups pecans or walnuts, chopped and divided
1 cup maraschino cherries, drained and chopped (leave a few whole to garnish the top)

In a mixing bowl, with an electric mixer beat the cream cheese until smooth.  Add the sweetened condensed milk and beat until combined.  Beat in the vanilla.  With a large spoon, stir in the crushed pineapple.

Fold in the whipped cream and miniature marshmallows.  Add 1 cup of the pecans or walnuts, reserving the other half cup to garnish the top.   Add the chopped maraschino cherries.

Pour into a large serving bowl and garnish the top with some of the whole cherries and the other half cup of pecans or walnuts!!!  Chill in the refrigerator for 2-3 hours or overnight and then serve!  This serves 8 - 10 people easily! 

If you are interested in making the Millionaire Pie, here you go! It's also pretty wonderful!!!  Click on the recipe name and it takes you to the recipe!   Enjoy!!!

Cornbread Salad!

Only in the south would we take something like cornbread and turn it into a salad and since my blog name is Sweet Tea and Cornbread, I thought this was a very appropriate recipe.  And in addition to all of that, it is delicious.  When I first heard of this salad, I thought it sounded sort of weird, but I gave it try anyway and it was huge hit.   It's also very pretty and it's  perfect for a cookout or summer party. 

Here is what you will need:

1 pan of your favorite cornbread or you can use a box of Jiffy cornbread mix prepared, 1/2 cup vidalia or sweet onion, 1/2 cup green pepper, 1 can ranch or chili beans (drained) or kidney beans will also work, 1 can niblets corn (drained),  5-6 slices crisp bacon, 2 cups shredded cheddar cheese,  1 pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream to make the dressing.  Be sure you blend these together well. 

Take 1/2 cornbread and cut in cubes.  Place in the bottom of a tall trifle dish or a big glass salad bowl.  A clear bowl just looks prettier because the layers show.  Drain the beans well and put over the cornbread layer.  Next put half the onion and half the green pepper. Pour half the dressing over this layer.  Cut the rest of the cornbread in cubes and do another layer of cornbread.  Drain corn well and put it over this layer.  Sprinkle the rest of the onion and green pepper over this. Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled.  Cover with plastic wrap and refrigerate for a few hours before serving.  This is best made early in the day and refrigerated for several hours to blend the flavors.  I wouldn't make it the day before though because it could get soggy.   This will be  big hit! 

Ingredients:

1 recipe cornbread

1 can niblets corn

1 can ranch beans, chili beans or kidney beans

1/2 cup sweet onion diced

1/2 cup green pepper diced

2 cups cheddar cheese grated

5-6 slices bacon fried crisp

1 pkg ranch dressing mix

1 cup sour cream

1 cup mayonnaise

Chinese Chicken Salad!

  

This "Chinese Chicken Salad" is delicious salad using the Ramen noodles, but with several differences to the others I have posted before.   This one has bacon and chopped chicken in it, so it's almost a meal, but you could serve it as a side also.

 I could add egg rolls or spring rolls to this and serve it for  a light supper or lunch.   This is great for potlucks or company also, because it's a big salad.   This is a great way to use leftover chicken also!

Here is what you will need:

1 large bag mixed baby salad greens

1 bunch green onions, sliced including the green blades

1/2 red or green bell pepper, diced

1 (20 oz.) can of pineapple tidbits, drained well, reserve 1/4 cup of the juice

1/2 cup sliced almonds, lightly toasted

1 cup cooked chicken breast, diced

1 cup crisp cooked bacon, crumbled

2 pkgs. chicken flavored Ramen noodles, crushed reserve seasoning packets

2 Tbs. butter

Dressing

1/2 cup oil (whatever you prefer, vegetable, canola or extra virgin olive oil)

1/2 cup sugar

1/4 cup rice wine or cider vinegar

1/4 cup reserved pineapple juice

2 tsp. soy sauce

juice of one lime

2 Ramen seasoning packets

In a large salad bowl, mix the salad greens, green onion and bell pepper.  Add the pineapple that has been drained well and reserve 1/4 cup of the juice for the dressing. Toss together!

Add the diced chicken breast!  If you are doing this ahead of serving, stop at this point and cover and refrigerate!  If not go ahead and add the toasted almonds and bacon crumbles. 

Break up the Ramen noodles.  I just do it in the bags using something like a cup or a meat mallet to crush them up.  You need to leave some texture to them, not too fine. Melt the butter in a skillet over medium heat and add the noodles.  Cook just until lightly browned.  Reserve the seasoning packets for your dressing.

In a separate bowl, whisk together all of the dressing ingredients until the sugar and seasoning packets have dissolved and the dressing has emulsified.   Pour over the salad ingredients and toss lightly.  Sprinkle the toasted Ramen noodles on top! 

Serve immediately!



Banana Split Fluff!

This "Banana Split Fluff" is a creamy and scrumptious fruit salad that goes together so quick and easy!   This is one of those dessert 'salads' we are so fond of in the South!  

 Here is what you will need:

1  (14 oz.) can sweetened condensed milk (like Eagle Brand)

1  (12 oz.) container frozen whipped topping

1 (21 oz.) can of cherry pie filling

3 bananas, peeled and sliced

1 (20 oz.) can of pineapple tidbits, drained

1/2 cup chopped pecans

1/2 cup sweetened shredded coconut

9 maraschino cherries, drained

In a  large mixing bowl, blend the sweetened condensed milk with the frozen whipped topping until smooth.  Fold in the cherry pie filling, bananas, pineapple and pecans.  Place in a pretty bowl for serving. 

Garnish the top with coconut and maraschino cherries . We also add a sprig of mint for color.  Chill until ready to serve!

It's really pretty salad!

If you serve it in a parfait glass, it makes it even more fun and festive! 

The kids will love this one!





Fresh Fruit Salad!

This is a light and fresh tasting fruit salad that is made up of totally fresh fruit!  This makes it one healthy recipe and it's also dressed with nothing more than lemon juice and a little confectioner's sugar. 

Here is what you will need for this:

2 ripe pears, peeled and diced
2 peaches, pitted peeled and diced
2 oranges, peeled, seeded and diced
2 cups fresh pineapple, diced
1 cup flaked coconut (optional)
4 Tbs. confectioners sugar
the juice of 1 fresh lemons

Place all of the diced fruit in a fruit bowl.  Whisk together the confectioners sugar and the juice of the two lemons. 

Pour over the fruit and toss lightly!

This is great served for brunch, lunch or dinner! 



Three Bean Pasta Salad!

I love a good three bean salad.  It's something my father and I share in common.  I am not sure why they appeal to me so much, but it's something I can make and keep in the fridge to snack on all week long or eat for a light lunch!  I also love a good pasta salad, I had this idea of combining the two and the results were really quite good! This is perfect to take to potlucks, cookouts or church suppers!  It's really best made the night before, because it gives the flavors time to marinade in the fridge!    Here is what you will need for this salad:

2 cups uncooked pasta ( I used mini penne, but bowtie, elbow or rotini would be great also)

2 (15 oz.) cans of three bean salad or any three bean salad you prefer (do not drain)

1/2 green or red bell pepper, diced

1 (15 oz.) can of small or medium ripe olives, drained

1 bunch green onions, sliced thin

1 cup diced cooked ham

1 cup Mozzarella cheese cubed

Dressing

1 envelope Italian dressing mix (I used Good Seasons)

1/4 cup vinegar

3 Tbs. water

1/2 cup olive oil (can use canola or vegetable)

2 Tbs. sugar

2 Tbs. grated Parmesan cheese

1/2 tsp. Greek seasoning (can use Seasoned salt)

1/4 tsp. black pepper

Cook the pasta according to package directions in salted water just to al dente.  Rinse under cold water to stop the cooking process and drain well. 

In a large bowl, combine the pasta, three bean salad, bell pepper, ripe olives, green onions, diced ham, and cubed Mozzarella cheese.

Prepare the dressing according to the directions on the envelope also whisking in the additional sugar, Greek seasoning or seasoned salt and black pepper. 

Pour the dressing over the salad ingredients and toss to coat it all well.  Place a tight fitting lid on the bowl and refrigerate until ready to serve!   This is really best made the night before to allow it to marinade and mix the flavors. 

Toss well before serving!  





Spinach Apple Salad!

This "Spinach Apple Salad" has just a few ingredients, but packs a big flavor, because it has sugared curry pecans, goat cheese and a homemade Maple Cider Vinaigrette dressing.  This salad is also great for just about any occasion, whether it's a holiday dinner, special occasion meal, or a church or neighborhood potluck!   You can prepare this ahead of time and dress it right before eating also!  Here is what you will need:

Sugared Pecans

6 oz. pecan halves

2 Tbs. butter, melted

3 Tbs. sugar

1/4 tsp. ginger

1/4 tsp. curry powder

1/4 tsp. salt

1/8 tsp. cayenne pepper

Salad Dressing

1/3 cup apple cider vinegar

3 Tbs. pure maple syrup

1 Tbs. Dijon mustard

1/4 tsp. salt

1/4 tsp. black pepper

2/3 cup olive oil

Salad

10 oz. pkg. baby spinach, washed well

1 Gala apple, cored and sliced thin (or any red apple)

1 small sweet onion (like Vidalia), sliced thin and separated in rings

4 oz. goat cheese, crumbled

To prepare the pecans, preheat oven to 350 degrees.  Toss the pecans in butter.  Stir together the sugar and spices in a bowl.  Add the pecans and toss to coat.   Spread out on a baking sheet lined with foil (the nonstick variety is best)  Bake for 10 to 13 minutes.   Cool for about 20-25 minutes, separate with a fork if any stick together.  

To prepare the dressing, whisk the cider vinegar, maple syrup, Dijon mustard, salt and pepper together.  Slowly whisk in the olive oil until well blended.

Assemble the salad ingredients in a salad bowl by layering the spinach, apple slices, onion rings and crumbled goat cheese.   Sprinkle the top with the pecans. 

Drizzle with the amount of vinaigrette dressing desired and serve!  You can make the dressing up to three days ahead of time and the pecans up to a week in advance if stored in an airtight container! 







Sunshine Salad!

 

 

 

This is a really easy gelatin salad that makes a pretty presentation for Spring and Summer events!  The great thing about this is that it takes just a few ingredients and anyone can do it!  The salad itself is also light and very tasty!   This is what you will need:

 

1 cup boiling water

3 oz. pkg. orange gelatin

1/2 cup cold water

1/8 tsp. salt

1 8 oz. can crushed pineapple (do not drain)

1 cup shredded carrots

 

Garnish

4 oranges, unpeeled and sliced

1 fresh pineapple, cored and sliced

 

Pour boiling water over the orange gelatin in a bowl.  Stir until gelatin is dissolved.  Add the cold water and stir.   Stir in the salt and crushed pineapple.   Refrigerate just until it starts to thicken, but has not set up completely.   This takes around 1-2 hours.   

 

Once it starts to thicken, stir in the shredded carrots.   Pour into a round mold or bowl.   Refrigerate until completely set, several hours or overnight.  

 

Unmold onto a large plate or platter!  Arrange the orange slices and pineapple slices alternately around the gelatin salad! 

 

Keep refrigerated until ready to serve!  If you are serving a large crowd, double the gelatin salad recipe and pour into a deeper mold or bowl!   This will serve 4-6 people!

 





Carrot Raisin Salad!

 If you are a fan of  the carrot salad at Chick-fil-A, you have to try this recipe.  It's the closest I have found to it.  Also, if you are trying to offer a bit healthier alternatives, this is full of good for you ingredients!  

I think this "Carrot Raisin Salad" will be really great for Easter or for other Springtime events you might be hosting!  This is really good as a side with sandwiches, like  Mama's Pimento Cheese  or Mama's Pecan Chicken Salad!

Here is what you will need for this:

3 cups shredded carrots

1 stalk celery, diced small (optional)

1 (8 oz.) can of crushed pineapple, slightly drained

1/2 cup raisins

1/2 cup mayonnaise

1 Tbs. lemon juice

1 Tbs. sugar

1/4 tsp. salt

Mix the shredded carrots, celery, crushed pineapple and raisins in a mixing bowl.   In a separate bowl, mix the mayonnaise with the lemon juice, sugar and salt

Pour over the carrot mixture and toss to mix.   Chill until ready to serve!









Aunt Bethany's Pineapple Lime Salad!

This is an old, old recipe people in the South have been making for years...probably since the invention of fruit flavored Jello, actually.   I think it probably doesn't get made as much as it once did, but I still get requests for a recipe for it.  There are several variations on the recipe also.  

 I like this one because it's not quite as sweet and it sets up nice and is very colorful.  You can gel this in a decorative mold or just in an 8"x8" dish and then cut it in squares to serve.   With it's pretty color, it's a great holiday salad for both Easter and Christmas! 

The whole time I was making this, I kept thinking about the movie "Christmas Vacation" and Aunt Bethany and her lime Jello mold she wrapped up as a present!  Watching "Christmas Vacation" is a tradition in our family (several times during the holidays) and it's just not the start of the holiday season until we do!   So in honor of Aunt Bethany, this is "Aunt Bethany's Pineapple Lime Salad"!   

Here is what you will need:

1 (6 oz.) pkg. lime gelatin (can use sugar free)

1  1/2 cups boiling water

1 (8 oz.) can of crushed pineapple (do not drain

1/2 cup chopped pecans

1/2 cups chopped maraschino cherries

1 (8 oz.) pkg. cream cheese, softened

1/4 cup mayonnaise

2 cups frozen whipped topping

Pour boiling water over gelatin and stir to dissolve.  Set aside to cool.  When it starts to thicken, add the pineapple, nuts and cherries and blend. 

With an electric mixer beat the cream cheese and the mayonnaise until fluffy.  Blend in the whipped cream. 

Fold the cream cheese mixture into the gelatin mixture.  Blend and pour into a mold or an 8"x8" dish.    Chill until completely set. 

 Cut in squares and serve!  This looks pretty with a dollop of whipped cream!





Mexican Salad!

This "Mexican Salad" is an excellent salad for a crowd, because it makes a really large bowl full.  It's also great for pot lucks,  if you wait to dress it right before serving when you arrive!  This is always a huge hit and seems to appeal to most everyone!  Here is what you will need: 

1 (16 ounce can) of Ranch style beans (could substitute chili beans), rinsed and drained

1/2 cup green bell pepper, chopped

1/2 cup green onions, chopped including some of the green blades

1 cup shredded cheddar cheese

1 tomato, chopped

1 large head of iceberg lettuce, shredded or torn in bit size pieces ( can use 1/2 iceberg and 1/2 romaine)

1 (8 oz.) bottle of Catalina dressing

1(16 oz.) pkg. corn chips, divided and slightly crushed  (save half for garnishing the top)

1/4 cup fresh cilantro leaves for garnish (optional)

Combine the beans, green pepper, green onions, cheese and tomato. 

Place the lettuce in a large salad bowl.   Place the bean and cheese mixture on top.  Right before serving, sprinkle with the corn chips and pour the dressing overall.  Toss to coat the salad greens. 

Sprinkle the top with fresh cilantro, if you are using it, and I like to save half of the corn chips to garnish the top also. 



This salad is always a big hit! 

Holiday Fruit Salad!

I call this "Holiday Fruit Salad" because it's the fruit salad my mother has made for years for most holiday meals or one of the various salads we will have at a holiday meal.  This recipe probably originated back in the 1970's or maybe even the sixties.  I know that I grew up with it, but I am not sure when it actually got started.  I remember my late mother-in-law making it also back in the day.  

It's really such a simple little fruit salad to prepare, but I think it's one of the favorites to this day. 

My husband loves it.  Sometimes, I think he just mindlessly eats what I put in front of him, but since I have been writing for this site, he is thinking a bit more about food and what's good and what people might like more than others.  After I made this particular fruit salad for this post, he said he thinks it's still his favorite fruit salad after all of the varieties we make in our family. 

When you look at the list of ingredients, it might seem too simple and uncomplicated, but I think that might be what makes it so popular.  The instant pudding is the key.  The original version called for vanilla pudding.  You also sprinkled the bananas with about a 1 tablespoon of lemon juice to keep them fresh looking longer if you used the vanilla pudding.  I just use instant lemon pudding and I think it gives it a little more zip and flavor.  Feel free to use either one.  They both work!  

Here is what you will need:

1 (20 oz.) can of pineapple tidbits or chunks in juice (do not drain)

1 (3.4 oz.) instant lemon pudding mix (can use vanilla)

2 (15 oz.) cans of good fruit cocktail, drained

3-4 bananas, sliced

1 cup maraschino cherries, drained and sliced in half

Combine the pineapple tidbits and the pudding mix until the pudding has dissolved.  Add in the fruit cocktail and the sliced bananas.  Some of you will ask, what I mean by 'good fruit cocktail'.  Not all fruit cocktail is created equally.  The slightly better brands have better stuff in them.  I like Del Monte.   Some canned goods you can scrimp on, some it's best not to.

 Place in a pretty salad bowl.  Sprinkle the cherry halves over the top.   Chill for about an hour before serving! 

This is also good served for a holiday brunch or luncheon! 





Wild Rice Salad!

This "Wild Rice Salad" is a really good change of pace from the usual salad offerings, especially during the holidays, but it's actually good anytime of the year.   It's perfect for those who want a healthier alternative or something just a bit lighter.  

 I love how colorful it is  and it goes great with most main courses  .Add some chopped chicken or turkey to it and serve it as a main course for lunch or a light supper.   

This is what you will need for this version:

2 (6.2 oz.) boxes of fast cooking long grain and wild rice with the seasoning packet (I used Uncle Ben's)

1/2 cup celery, sliced thin

1 bunch green onions, sliced thin including the green tops

1 cup dried cranberries (Craisins)

1 cup chopped walnuts, lightly toasted (could use pecans)

1/2 cup carrot, cut in matchsticks or grated

2 apples, unpeeled and diced

2 Tbs. lemon juice

1/2 cup olive oil

1/3 cup apple cider or white balsamic vinegar

4 Tbs. honey

1 tsp. soy sauce

1 Tbs. dried parsley

1/2 tsp. salt

1/2 tsp. celery salt

1/4 tsp. garlic powder

1/4 tsp. black pepper

1/2 tsp. curry powder (optional)

Prepare the wild rice mixes according to the package directions, using the seasoning packets.  Set aside to cool.

After the rice has cooled at room temperature a bit,  mix with the celery, onions, dried cranberries, walnuts and carrot.   Toss the diced apple pieces with the lemon juice.  This keeps them from turning dark and the salad will last longer.   Mix the apple in with the rest of the ingredients. 

In a separate bowl, whisk together the olive oil, vinegar, honey, soy sauce, salt, celery salt, garlic powder, black pepper and the curry powder if you are using it.  The curry powder is optional, because I find that curry is something you either really like or you hate.  There is just not a middle ground.  I will say that if you are adding chicken to this, the curry makes it so good, but I happen to love the taste of curry!  

Pour the dressing over the rice mixture and toss.   Pour into a pretty salad bowl and serve at room temperature.   Any leftovers are good after refrigeration also!

This is such a festive looking salad!





Shari's Grape Salad!

This is a "Grape Salad" my sister Shari has always made.  It's a really delicious 'salad' for holiday meals and like a lot of our so called salads in the South, it's more of a dessert than salad, but it is really good with turkey and ham and it's not overly sweet!  It's also one of those dishes you can make the night before the big day, which helps in time management if you are cooking for a large group of people.  

Here is what you will need:

4 lbs. seedless green or red grapes, sliced in half

1 (8 oz.) pkg. cream cheese, softened

8 oz. sour cream

1 cup powdered sugar

1 tsp. vanilla

1 (8 oz.) container frozen whipped topping, thawed

1 (20 oz.) can of crushed pineapple, drained

1 cup chopped pecans, divided (can use walnuts)

Wash and slice the grapes in half and set aside.  If they are really large, like the ones I used, quarter them. 

In a large mixing bowl beat the cream cheese, sour cream, powdered sugar and vanilla until smooth and fluffy. 

Fold in the whipped topping, pineapple, grapes and half of the nuts.    Pour into a salad bowl. 

Sprinkle the other half of the chopped nuts over the top.  Refrigerate for a couple of hours before serving. 





Strawberry Romaine Salad with Honey Mustard Poppy Seed Dressing!

 

 

This "Strawberry Romaine Salad" is great for serving a crowd during the holidays or whenever you are hosting a dinner for several people.  It will easily serve 10 to 12 people.  The ingredients are very basic and it can be prepared ahead of time. 

Just leave the toasted walnuts and dressing off until right before serving or you can even serve the dressing on the side and let each guest dress their own.  The dressing for this salad is so much better than any store bought dressing also.  If you have not tried making homemade honey mustard dressing, you need to try it! 

 

Here is what you will need:

 

2 heads Romaine lettuce, torn in bite size pieces

2 pints strawberries, hulled and sliced

1 medium sweet onion, sliced in rings (optional

2 cups Monterrey Jack cheese, shredded (can use a cheddar Monterrey Jack blend)

1 cup toasted walnut pieces

 

Dressing

1 cup mayonnaise (can use light)
1 cup honey
1 Tbs. Dijon or spicy brown mustard
1 Tbs. yellow mustard
1/2 tsp. garlic powder
1 tsp. soy sauce

1 Tbs. poppy seeds

Layer Romaine lettuce in a large salad bowl or a trifle bowl is nice for this.  Next layer onion, if using, and strawberries.  Sprinkle with cheese. Cover and chill until serving or you can serve immediately.  Right before serving sprinkle the toasted walnut pieces over the top.

 

To prepare the dressing, whisk all of the ingredients together until well combined.  This dressing is best if prepared ahead and chilled for at least an hour.   There will probably be a little more dressing than you need for the entire salad, if so, the remainder is good for a week to 10 days, if kept refrigerated.