Arugula and Strawberry Salad

Serves: 4

This recipe showcases how delicious strawberries can be when used outside of the dessert realm.

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3 tablespoons sherry vinegar
1/2 teaspoon granulated sugar
3 tablespoons extra-virgin olive oil
1 tablespoon canola oil
1/4 teaspoon kosher salt, plus more for seasoning
2 cups arugula leaves
1 generous pint fresh strawberries, washed, dried and split lengthwise
sprinkle poppy seeds


In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning.

Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.


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