7 Recipes

Strawberry Salad

Strawberry salads both ways — strawberry pretzel salad, spinach strawberry chicken salad, poppyseed salad — for potlucks and easy suppers.

Contributors

★ dessert

dessert

Strawberry Pretzel Salad

An easy dessert with lots of contrasting textures and flavors. It isn't too sweet, or too salty. A holiday dinner staple for us.

2 hr 10 min250 cal4 g proteinServes 1260 saves

Julie Todd

Ingredients

2 cups crushed pretzels
¾ cup butter
3 tablespoons white sugar
1 (8 ounce) package softened cream cheese
1 cup white sugar
1 (8 ounce) container thawed frozen whipped topping
2 (3 ounce) packages strawberry flavored gelatin
2 cups boiling water
2 lbs (sliced) fresh strawberries

Instructions

1Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
2Crush pretzels well, using a food processor makes it easier, but you can also put in doubled freezer bags and roll over with a rolling pin. I found that you want the pretzels to be well crushed with just a few small chunks. Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.
3Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.
4Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust. Place in freezer or fridge to keep cool while mixing the next level.
5Dissolve gelatin in boiling water. Stir in strawberries and place in fridge to allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.
6Serve and enjoy!

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More to try

dinner

Strawberry Salad w/ Light Dressing

250 cal15 min12 saves

Sarah Bublitz

lunch

Strawberry salad w/ poppyseed dressing

350 cal20 min10 saves

Brenna M

dessert

Spinach strawberry chicken salad

350 cal20 min5 saves

Jamie Griffitts

lunch

Strawberry Poppyseed Salad

150 cal15 min2 saves

Summer Fischer

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Strawberries Belong In More Than Dessert

A bowl of sliced strawberries can carry a whole meal, whether it's stirred into a sweet layered dish for the church table or tossed with spinach and feta for supper on a hot night.

Cooks on Pepper reach for these when strawberries are cheap and piled up at the store, when a potluck needs one more dish, or when nobody wants to turn the oven on.

Every recipe here uses fresh or frozen strawberries in a real way: Strawberry Pretzel Salad with its buttery crushed pretzel base, Strawberry Spinach Salad with feta and walnuts, Spinach strawberry chicken salad, and two takes on poppyseed dressing.

Quick Tips

1
Hull and dry berries
Rinse strawberries whole, then hull and slice them, and pat dry with paper towels so the dressing clings instead of sliding off.
2
Cool the pretzel crust
Bake the butter-and-pretzel base, then let it cool completely, about 30 minutes, before adding any filling or it will melt into a mess.
3
Dress it at the table
Toss spinach with dressing no more than 5 minutes before serving so the leaves stay crisp.
4
Toast the nuts
Warm walnuts or pecans in a dry skillet over medium heat for 4 to 5 minutes, shaking often, until they smell nutty.