Who said strawberries were just for dessert? Add them to a spring salad or early summer salad for a dash of color, such as in this strawberry arugula salad.
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
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.