Strawberry Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 163
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 8
- Sodium
- 188
- Total: 20 min
- Active: 20 min
Ingredients
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
Directions
- Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
- 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.