I know, I know. It’s fall and here I am posting something about a summery salad. So sue me. I’m holding on to the last of summer with all I’ve got and that means eating all the summer food I can find at farmer’s market before it is all gone. So hold your horses…posts about apples and beets and potatoes will all be coming soon. For now, let’s all close our eyes and taste the bittersweet end of summer.
Strawberry Arugula Salad
Strawberry & Arugula Salad
(adapted from Food Network Magazine)
8-10 cups baby arugula
1 cup strawberries, sliced
1 cup snap peas
1/4 cup feta, crumbled
1 tbsp. dijon mustard
1 tbsp. sugar
2 tbsp. lime juice
1/4 cup orange juice
1/4 cup extra virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
In a large bowl toss together arugula, strawberries, snap peas and feta. In a small bowl, whisk together dijon, sugar, lime juice, orange juice, olive oil, salt & pepper until sugar is dissolved. Toss a bit of the dressing with the salad, and serve the rest on the side.
I loved this salad, but didn’t really think it was hearty enough for a dinner on its own unless you are a pretty light eater. I suggest cooking up a protein of your choice to serve with it. We went with Italian marinated chicken breasts and it was a tasty partnership.
Strawberry Arugula Salad with Italian Chicken Breast
3hungrymonkeys 