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Strawberry Summer Salad

Ingredients

  • 1/2 cup (125 mL) hazelnuts
  • 2 rhubarb stalks, thinly sliced on the diagonal
  • 2 tbsp (30 mL) sugar
  • 1 tbsp (15 mL) orange liqueur or fresh orange juice
  • 1 tbsp (15 mL) fresh lemon juice
  • 2 lbs (750 mL) fresh strawberries, hulled, quartered
  • 1/4 cup (60 mL) fresh mint leaves, torn

Directions

Directions

1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.

2. Meanwhile, toss rhubarb, sugar, orange liqueur and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes.

3. Toss with strawberries, mint, and hazelnuts and serve

Tip: This is also delicious topped with a barbequed chicken breast or shrimp skewers.

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Related Recipes

Strawberry Summer Salad

Ingredients

  • 1/2 cup (125 mL) hazelnuts
  • 2 rhubarb stalks, thinly sliced on the diagonal
  • 2 tbsp (30 mL) sugar
  • 1 tbsp (15 mL) orange liqueur or fresh orange juice
  • 1 tbsp (15 mL) fresh lemon juice
  • 2 lbs (750 mL) fresh strawberries, hulled, quartered
  • 1/4 cup (60 mL) fresh mint leaves, torn

Directions

Directions

1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.

2. Meanwhile, toss rhubarb, sugar, orange liqueur and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes.

3. Toss with strawberries, mint, and hazelnuts and serve

Tip: This is also delicious topped with a barbequed chicken breast or shrimp skewers.