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More Meals, Less Time: Strawberry Spring Salad & Strawberries & Cream


For the Strawberry and Quinoa Spring Salad with Poppy Seed Vinaigrette:
10 ounces of Spring mix lettuce
2 cups of cooked and chilled quinoa
1 sliced cucumber
1 each peeled and shaved tri-colored carrots
2 sliced radishes
1 peeled, seeded and sliced avocado
1 cup of quartered strawberries
micro-greens and pepitas for garnish
poppy seed vinaigrette

For the Strawberries and Cream with Angel Food Cake:
2 cups of quartered strawberries
2 tablespoons of sugar + ½ cup
1 pint of heavy whipping cream
1 angel food cake


1. For the Salad: In a large bowl add in the spring mix and garnish with the remaining ingredients.

2. For the Strawberries and Cream: Add the remaining strawberries to a bowl and toss with 2 tablespoons of sugar. Chill until ready to use.

3. Next, in a standing mixer with the whisk attachment add in the ½ cup of sugar and heavy whipping cream and whisk on high speed until stiff peaks are formed.

Heinen's Roasted & Salted Pepitas Heinen's Poppyseed Dressing Heinen's Quinoa Heinen's Angelfood Cake

Recipe created by Chef Billy Parisi  l  Click here to print this recipe

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