Strawberry And Arugula Salad
A great summertime dish
Equipment
- 1-8oz jelly jar
- 1 salad serving bowl Large
- 1 pair salad serving utensils
- 1 whisk Small
- 1 ((2-cup) measuring cup Liquid measuring cup
- 1 paring knife
Ingredients
- 1 pound strawberries Hauled and sliced
- 5 ounces Arugula
- 3/4 cup pecans Whole
- 1/4 cup fresh basil Sliced chiffonade-style
- 3 ounces Goat cheese Crumbled over top of salad
- 1/4 cup fresh lemon juice 3 juicy lemons
- 1/2 cup E.V.O.O. Extra virgin olive oil
- 1 tsp Agave nectar
- 1 tsp Kosher salt
- 1/2 tsp black pepper Freshly ground
Instructions
- Instructions For The Lemon Vinaigrette:Add fresh lemon juice, Agave nectar, Kosher salt, and fresh ground black pepper to a small bowl. Whisk all that together while slowly drizzling (continuously whisking) in *E.V.O.O.Instructions:Add all the ingredients above to a large salad serving bowl, starting with the arugula. Using the salad utensils, gently toss everything together. Lastly, crumble the fresh goat cheese on top.Place the salad bowl on the table alongside the serving utensils. Once the Strawberry and Arugula Salad is plated, you want to add the Lemon Vinaigrette. I like to use a small ladle to spoon the dressing over the salad right before serving.There you have it, my Strawberry and Arugula Salad.
Notes
1) Store extra dressing in an 8-ounce jelly jar. Shake well before using.
2) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.