Monday, June 11, 2012

Strawberry Arugula Salad

After laying in bed for two straight days with a head cold I decided I needed to get out of the house and do something productive...

Of all the things I SHOULD have done (laundry, grocery shopping, taking the dogs for a much needed long walk) I decided to say screw it and go strawberry picking instead.


Plus.. strawberies are FULL of vitamin C, which in turn will help boost my immunity, so I think I made a very wise decision. 

I ate my fair share while I was picking.  You know how it goes: Pick one, eat one. Pick two, eat two... You think I would have learned my lesson when I chomped down on a piece of sand from my unwashed "stolen" berries, but no, I just kept eating more.

So.... by the time I got home I was kinda sick of berries, but those fresh picked babies have to be eaten pretty quickly or else they get all nasty.

I had to think of some ideas...

Strawberry shortcake? Unless homemade buttermilk biscuits and fresh whipped cream appeared at the snap of a finger, it wasn't gonna happen.

Strawberry margaritas?  No tequila in the house. Note to self: buy some tequila.

I wanted some greens for dinner (no brainer), but had to use my berries. A salad... with strawberries? Yes, please!

Strawberries and spinach are a classic combination, but I'm not a huge fan of raw spinach and I had some arugula on hand, so I went with it.  Throw in some toasted nuts and a little cheese (I used walnuts and feta in this case) and make a simple vinagrette and you have a damn tasty lunch or light dinner.

Strawberry Arugula Salad (makes 2 large salads)

5 oz. arugula (one of those clamshell containers worth)
2 c. strawberries, hulled and cut in half
1/2 c. chopped walnuts, toasted
6 oz. feta cheese

Honey Champagne Vinaigrette:

2 t. honey
1 1/2 T. champagne vinegar
2 1/2 T. extra virgin olive oil
pinch of sea salt and black pepper

Combine honey, vinegar, olive oil and salt and pepper in a small jar and shake until emulsified.  Place the arugula and strawberries in a large bowl and toss with half the dressing. Divide between two plates and top with the walnuts and feta.  Drizzle the remaining dressing on top, if desired.

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