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Arugula & Basil with Balsamic Marinated Strawberries Salad
What you need
- 3 cups fresh Arugula (enough for 4 servings)
- 1 cup fresh basil, roughly torn (or 1/4 - 1/2 cup fresh mint leaves)
- 2 cups fresh or frozen (thawed) strawberries, sliced
- 1/2 cup balsamic vinegar
- 2 tsp honey or agave syrup
- 1 shallot, minced
- Olive oil (optional)
- Toasted pine nuts or pecans
- Kosher salt to taste
- Freshly ground black pepper
How to make it
- Remove any tough stems from the arugula and tear into
bite-sized pieces if needed
- Combine strawberries, balsamic, shallot and honey in a small
bowl
- Allow to stand at room temperature for 1 hour or refrigerated
for 3 hours
- Combine arugula and basil in a large bowl
- Using a slotted spoon, remove the strawberries from the
marinade and place on top of the greens
- Taste the marinade to determine if you want to add olive oil
(The honey and shallot will temper the already mild vinegar and
you may decide to use it without oil - test by dipping a piece of
arugula into it if you aren't sure)
- Add oil if desired and drizzle some of the marinade over the
salad
- Toss very gently, being careful not to break up the
strawberries
- Taste and adjust seasonings adding more dressing and salt &
pepper
- Sprinkle toasted nuts over the top and serve
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If you're preparing individual plates, add the nuts to the
prepared plates not the bowl
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