Ingredients:
INGREDIENTS
For the dressing
- 1/4 cup sliced strawberries
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped shallot
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
For the salad
- 8-10 ounces arugula or spinach greens, or a 50/50 mixture
- 1/2 cup Italian parsley leaves (tender stems are okay) or basil leaves
- 1 pound strawberries, hulled and quartered
- 1 English (seedless) cucumber, sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
- 1 pint cherry tomatoes (any color), sliced in half
- 1/4 cup sliced red onion
- 1/2 cup crumbled feta cheese
Instructions:
INSTRUCTIONS
Make the dressing
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Combine all ingredients in a blender or small food processor until smooth and creamy. Dressing will keep refrigerated up to 5 days.
Make the salad
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Put the arugula in a large salad bowl or a large serving platter. Top with the remaining ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.
Cook Time:
0
Prep Time:
20
Recipe source:
Category:
Recipe image:
