Strawberry Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 589
- Total Fat
- 50
- Saturated Fat
- 11
- Carbohydrates
- 24
- Dietary Fiber
- 8
- Sugar
- 13
- Protein
- 16
- Cholesterol
- 20
- Sodium
- 700
- Total: 40 min
- Active: 20 min
Ingredients
1 cup slivered almonds
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cups cleaned and quartered strawberries
1/2 cup finely chopped fresh mint
4 cups arugula
6 ounces goat cheese, crumbled
Directions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- To a cast-iron pan set over the grill, add the almonds and shake into an even layer. Toast until light golden brown and crisp, 5 to 8 minutes. Remove from the grill and set aside.
- In a large mixing bowl, whisk together the red wine vinegar, mustard and honey. Whisk in the olive oil. Season with salt and pepper. Add the strawberries, mint and toasted almonds. Toss to combine. Set aside and allow to marinate for about 20 minutes. Add in the arugula and toss to combine. Sprinkle the crumbled goat cheese all over and serve.