I planted more arugula in our garden this year than we can keep up with. So I’ve been trying to find new ways to use the peppery and nutty-tasting leafy green. Since we’ve also got lots of ripe strawberries growing right now, I decided to combine the two with a slightly sweet, mild dressing. Here is the recipe for this easy Arugula & Strawberry Salad.
Ingredients:
- 2 cups arugula leaves, washed and dried
- 1 pint fresh strawberries, halved lengthwise or cut into quarters for very large berries
- Poppy seeds
- 3 Tbs. rice wine vinegar or sherry vinegar (not sherry cooking wine)
- 3 Tbs. extra-virgin olive oil
- ½ tsp. sugar
- Pinch of salt
Method:
- In a small bowl, whisk together the vinegar, olive oil, sugar and pinch of salt.
- Drizzle the arugula lightly with the dressing – you don’t want to drench the fragile lettuce in it.
- Taste for seasoning and add salt if necessary.
- Toss with the strawberries and finish the salad with a sprinkling of poppy seeds.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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