Strawberry and Arugula Salad Recipe

Who said strawberries were just for dessert? Add them to a spring or early summer salad for a dash of color.

By Roger Doiron
June/July 2009

Strawberry arugula salad
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Vibrant green and red colors make this salad a feast for the eyes.
ROGER DOIRON
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Ingredients:
4 cups baby arugula or other flavorful spring greens
1 cup strawberries, sliced
2 ounces Parmesan cheese, shaved (about 1/2 cup)
Salt and pepper, to taste
2 tbsp aged (richer) balsamic vinegar
1 tbsp extra virgin olive oil

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Instructions:
Combine arugula, strawberries, cheese, salt and pepper in a salad bowl. Drizzle vinegar and oil over the salad. Toss gently and serve at once. For variety, add toasted hazelnuts or try goat cheese in place of Parmesan. Serves 2.

Check out these fresh seasonal strawberry recipes, too!

Roger Doiron is a kitchen garden advocate and recently led the successful Eat the View campaign to replant a kitchen garden (with berries!) at the White House.
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