Strawberry Salad

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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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 

One 5-ounce container baby arugula 

1/2 cup sliced almonds, toasted 

1/2 cup shaved Gorgonzola dolce 


  1. Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
  2. 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.

Cook’s Note

Any remaining dressing can be refrigerated in an airtight container for up to 3 days.

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