Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Create a fresh and delicious Strawberry and Quinoa Spring Salad with Poppy Seed Vinaigrette and then use the remaining strawberries for an Angel Food Cake with strawberries and cream.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Strawberry Spring Salad and Strawberries and Cream Angel Food Cake
- Prep time:
- 10min
- Total time:
- 10min
- Servings:
- 4-8
Ingredients
For the Strawberry and Quinoa Spring Salad with Poppy Seed Vinaigrette
- 10 oz. spring mix lettuce
- 2 cups quinoa, cooked and chilled
- 1 cucumber, sliced
- 1 each tri-colored carrots, peeled and shaved
- 2 radishes, sliced
- 1 avocado, peeled, seeded and sliced
- 1 cup quartered strawberries
- Micro-greens and pepitas, for garnish
- Poppy seed vinaigrette
For the Strawberries and Cream Angel Food Cake
- 2 cups quartered strawberries
- 2 Tbsp. sugar + ½ cup
- 1 pint heavy whipping cream
- 1 angel food cake
Instructions
For the Salad
- In a large bowl, add the spring mix and garnish with the remaining ingredients.
For the Strawberries and Cream Angel Food Cake
- Add the remaining strawberries to a bowl and toss with 2 Tbsp. of sugar. Chill until ready to use.
- In a standing mixer with the whisk attachment, add ½ cup of sugar and heavy whipping cream and whisk on high speed until stiff peaks are formed.
- Add strawberries and whipped cream to the top of a slice of angel food cake.
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