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Salads
Arugula with Dried Cherry Salad
Herb Salad with Lemon Dressing
Caramelized Beets with Baby Chard
Arugula with Balsamic Strawberries
Orange & Olive Salad
Grapefruit & Avocado Salad
Orange & Red Onion Salad V
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Arugula & Basil with Balsamic Marinated Strawberries Salad

Contributed by: Melinda

If you can't find fresh Basil in your market, and don't happen to grow it indoors during the winter months, you can substitute a lesser quantity of fresh mint or the same amount of spinach.

3 cups fresh Arugula (enough for 4 servings)
1 cup fresh basil, roughly torn
2 cups fresh or frozen (thawed) strawberries, sliced
1/2 cup balsamic vinegar
2 tsp honey
1 shallot, minced
1/2 cup olive oil (optional)
Toasted pine nuts or pecans
Kosher salt to taste
Freshly ground black pepper
  • 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 wish to add olive oil (The honey and shallot will temper the already mild vinegar and you may wish 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

    If you are preparing individual plates, add the nuts to the prepared plates not the bowl

    Questions about this recipe?

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