Arugula Salad with Strawberries

53 Ratings
  • 5 15
  • 4 16
  • 3 14
  • 2 3
  • 1 5

This quick-to-prepare summer salad is a delight at lunch or dinner.

Everyday Food, May/June 2003

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Directions

  • 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.

  • To the strawberries, add vinaigrette, arugula, and toasted pecan halves. Toss to combine, and serve.

Cook's Notes

Look for locally grown berries that are brightly colored and plump. They should have the green caps attached and be uniform in size. Avoid soft, shriveled, or moldy fruits. If the strawberries smell sweet, they will most likely taste sweet, too.

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Reviews (2)

53 Ratings
  • 5 15
  • 4 16
  • 3 14
  • 2 3
  • 1 5
Martha Stewart Member
04/24/2011
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!
Martha Stewart Member
06/01/2008
This was easy and delicious. I added a little goat cheese, which made a good thing even better.
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