Arugula Salad with Strawberries
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Everyday Food, May/June 2003
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 1/2 pint strawberries, rinsed, hulled, and quartered
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bunches arugula, washed, dried, and trimmed
- 1/2 cup toasted pecan halves
Directions
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In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.
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In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil and salt and pepper.
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To the strawberries, add vinaigrette, arugula, and toasted pecan halves. Toss to combine, and serve.
Made this for Easter, everyone loved it- even the picky eater. Instead of pecans I roasted some raw almonds with a spoonful of honey. Sooo good! I also had goat cheese out on the table to add at will and it was yummy!
This was easy and delicious. I added a little goat cheese, which made a good thing even better.