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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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