Strawberry Pretzel Salad

Dairy Free
Health score
12%
Strawberry Pretzel Salad
45 min.
4
403kcal
43.63%sweetness
82.95%saltiness
14.93%sourness
16.5%bitterness
53.62%savoriness
100%fattiness
100%spiciness

Suggestions

This Strawberry Pretzel Salad is the perfect blend of sweet and salty flavors. It's a unique and refreshing side dish that's perfect for any occasion. The combination of crunchy pretzels, creamy filling, and juicy strawberries creates a delightful contrast of textures and tastes. It's a simple recipe with impressive results! This salad is an excellent choice for a summer potluck or barbecue. It's a crowd-pleaser and a fun twist on a traditional fruit salad. The pretzel crust adds a savory touch that complements the sweetness of the strawberries perfectly. It's also a great make-ahead dish, as it can be prepared ahead of time and chilled until ready to serve. Whether you're looking for a show-stopping dessert or a unique side dish, this Strawberry Pretzel Salad is sure to impress. It's a fun and unexpected way to enjoy the flavors of summer. So, if you're looking for something a little different to bring to your next gathering, give this recipe a try! Your guests will be delighted by the unexpected combination of sweet and salty flavors, and you'll love how easy it is to make.

Ingredients

  • cup arugula 
  • 0.5  avocado cubed
  • slices bacon 
  • tablespoons balsamic vinegar 
  • 0.3  cucumber halved sliced
  • 0.3 cup flax seed oil 
  • cups the salad mixed
  • servings bell pepper 
  • servings bell pepper 
  • 0.5 cup pretzels crushed
  • servings salt 
  • 0.5 cup strawberries sliced
  • tablespoons coarse mustard whole

Equipment

  • bowl
  • baking sheet
  • oven
  • aluminum foil

Directions

  1. Preheat oven to 300.Arrange bacon on a baking sheet lined with tin foil.
  2. Bake for thirty minutes turning once.Set aside and let cool.In a small bowl combine flax seed oil, balsamic vinegar, whole grain mustard, and salt and pepper. Set aside.
  3. Place strawberries, cucumber, mixed greens, arugula and bacon in a large salad bowl and toss lightly to combine.
  4. Add the dressing and toss to coat.Divide the salad amongst four plates and serve topped with avocado and crushed pretzels.

Nutrition Facts

Calories403kcal
Protein7.84%
Fat68.41%
Carbs23.75%

Properties

Glycemic Index
89
Glycemic Load
9.98
Inflammation Score
-9
Nutrition Score
22.781304347826%

Flavonoids

Cyanidin
0.39mg
Petunidin
0.02mg
Delphinidin
0.06mg
Pelargonidin
4.47mg
Peonidin
0.01mg
Catechin
0.56mg
Epigallocatechin
0.14mg
Epicatechin
0.17mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.06mg
Naringenin
0.05mg
Luteolin
0.91mg
Isorhamnetin
0.22mg
Kaempferol
1.86mg
Myricetin
0.01mg
Quercetin
0.94mg
Gallocatechin
0.01mg

Taste

Sweetness:
43.63%
Saltiness:
82.95%
Sourness:
14.93%
Bitterness:
16.5%
Savoriness:
53.62%
Fattiness:
100%
Spiciness:
100%

Nutrients percent of daily need

Calories:402.99kcal
20.15%
Fat:31.54g
48.52%
Saturated Fat:6.36g
39.76%
Carbohydrates:24.65g
8.22%
Net Carbohydrates:18.6g
6.76%
Sugar:9.79g
10.87%
Cholesterol:21.78mg
7.26%
Sodium:636.33mg
27.67%
Protein:8.13g
16.26%
Vitamin C:210.05mg
254.6%
Vitamin A:5080.92IU
101.62%
Vitamin E:5.55mg
37.02%
Vitamin B6:0.64mg
31.81%
Folate:126.71µg
31.68%
Fiber:6.05g
24.18%
Manganese:0.48mg
23.78%
Vitamin B3:3.99mg
19.97%
Vitamin K:20.17µg
19.21%
Potassium:654.51mg
18.7%
Vitamin B1:0.26mg
17.55%
Vitamin B2:0.25mg
14.54%
Selenium:10.06µg
14.37%
Phosphorus:141.16mg
14.12%
Vitamin B5:1.17mg
11.74%
Magnesium:46.21mg
11.55%
Iron:1.89mg
10.52%
Zinc:1.21mg
8.05%
Copper:0.15mg
7.35%
Calcium:41.99mg
4.2%
Vitamin B12:0.17µg
2.75%
Source:Foodista