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Recipe courtesy of Alex Guarnaschelli

Arugula and Strawberry Salad

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Calories
    149 calorie
    Total Fat
    14 grams
    Saturated Fat
    2 grams
    Cholesterol
    0 milligrams
    Sodium
    124 milligrams
    Carbohydrates
    6 grams
    Dietary Fiber
    1.5 grams
    Protein
    1 grams
    Sugar
    4 grams
  • Total: 10 min
  • Prep: 10 min
My first exciting afternoon was spent at Mountain Sweet Berry Farm in Roscoe, New York: A bunch of us chefs sat in awe as Rick Bishop drove us around the property in his car and pointed out all of the wondrous things growing there. The arugula was beautiful. A few rows away stood the rows of tiny strawberries. The choice was clear. A salad formed in my head: one that would showcase how delicious strawberries can be when used outside of the "dessert" realm.
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Ingredients

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

Directions

  1. 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. 
  2. Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.

Recipe courtesy of Alex Guarnaschelli

Categories:

Easy Appetizer Appetizer Healthy Salad Recipes Fruit Strawberry Arugula Low-Cholesterol Heart-Healthy Low Calorie

More from:

Cookout Sides & Salads

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10 Reviews
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Karen N.

Easy and delicious! Thank you for the recipe Alex.

See All Reviews