Arugula Strawberry Salad with Balsamic Recipe
Arugula Strawberry Salad with Balsamic is a tasty combination of healthy ingredients that deliver a great mix of flavors and textures.
This salad combines peppery arugula, sweet strawberries, and crunchy almonds, making it a refreshing option for a summer day.
To make this salad, it’s important to use fresh ingredients. Choose bright green arugula leaves and ripe red strawberries. For the almonds, pick ones with a nice aroma, as they’ll enhance the dish’s overall flavor.
Making this salad is easy, and with a few tips, you can quickly create an appealing dish.
For serving, be creative with your presentation. For example, a large serving platter or a shallow bowl can display the salad’s colors and make it appealing on your table.
This salad is a tasty and nutritious dish suitable for various occasions. With its mix of ingredients and easy preparation, it’s a practical addition to your recipe collection.
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Arugula Strawberry Salad with Balsamic
- 3 tbsp sherry vinegar
- ½ tsp granulated sugar
- 3 tbsp extra-virgin olive oil
- 1 tbsp canola oil
- ¼ tsp kosher salt plus more for seasoning
- 2 cups arugula leaves
- 1 pt fresh strawberries washed, dried and split lengthwise
- slivered almonds as needed
- In a large bowl, combine the sherry vinegar and sugar by whisking them together.
- Gradually whisk in the olive oil and canola oil.
- Add 1/4 teaspoon of salt and whisk to incorporate.
- Taste the mixture and adjust seasoning if necessary.
- Add the arugula leaves to the bowl and coat them evenly with the dressing.
- Carefully incorporate the strawberries and almonds into the salad.
- Serve the salad promptly after mixing.
Walnuts, pecans, or even pine nuts make great alternatives to almonds in this salad.
Absolutely! Crumbled feta, goat cheese, or shaved Parmesan would be delicious additions.
It’s best to store the undressed salad in an airtight container in the refrigerator for up to 2 days.
Yes, baby spinach can be used as a milder alternative to arugula in this salad.
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