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Feed Your Face: Strawberry Arugula Salad Recipe

By Dr Jessica Wu

Those of you who have read Feed Your Face know that I am not a gourmet cook. But I do love to eat. That’s why salads are right up my alley—easy to make, and just what I want to eat when it’s boiling hot outside. I had a delicious Strawberry and Arugula salad from Whole Foods recently, and loved the sweetness of the strawberries in the same bite as the spicy pepperiness of the arugula. It’s prettier than a Caesar or iceberg salad, plus arugula has eight times the calcium and four times the iron as iceberg lettuce. I tried a few times to reproduce it; here’s what I came up with, along with a few tweaks:

1 1/2 cups ripe strawberries, hulled and sliced

4 cups baby arugula (more tender than regular arugula)

Toasted pecans, blanched Marcona almonds, or hazelnuts

½ cup feta, Gorgonzola, or shaved Parmesan cheese (optional)

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

Salt and pepper to taste

Roast nuts in shallow baking pan until toasted; set aside to cool.

In large bowl, toss strawberries with 1 tbsp balsamic vinegar. Set aside.

Whisk together remaining tbsp balsamic vinegar, olive oil, salt and pepper

Add vinaigrette, arugula, nuts, and cheese to strawberries. Toss lightly. For a main course, I like to add grilled chicken; you could also add grilled shrimp.


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