Arugula Salad with Balsamic Vinaigrette
Indulge in the simplicity of a well-crafted salad with our Arugula creation. This recipe highlights the natural qualities of arugula while showcasing a balance of sweet and tangy flavors.
- 5 oz baby arugula
- 1 cup strawberries, sliced
- 1/2 cup blueberries
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
- Edible flowers for garnish
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and black pepper to taste
In a large bowl, combine the baby arugula, sliced strawberries, blueberries, and crumbled feta cheese.
In a small pan, toast the sliced almonds over medium heat until they are lightly golden. Be sure to watch them closely to prevent burning.
Sprinkle the toasted almonds over the salad.
Drizzle the salad with the prepared balsamic vinaigrette just before serving.
If desired, garnish with edible flowers for an extra touch of elegance.
In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
Serve the refreshing Arugula Salad as a light and satisfying meal on its own or as a side dish to complement your favorite main course. The harmonious blend of flavors and textures makes this salad a versatile and delightful choice for any occasion.