Strawberry Salad

Peppery arugula and sweet strawberries are even better when paired with shaved Gorgonzola and a fruity vinaigrette.

Cook time:
Yield: 6 servings
Serving size: 6
Calories per serving: 135

1 cup hulled and halved strawberries, plus 1/2 cup hulled and sliced
2 tablespoons white balsamic vinegar
1 teaspoon dijon mustard
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1-5 ounces baby arugula
1/2 cup sliced almonds, toasted
1/2 cup shaved gorgonzola dolce

Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.

Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.


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