ingredients

  • ½ pint strawberries, rinsed, hulled, and quartered
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 bunches arugula, washed, dried, and trimmed
  • ½ cup toasted pecan halves

directions

In a large bowl, toss 1/2 pint strawberries, rinsed, hulled, and quartered, with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes. In a small bowl, whisk together another tablespoon balsamic vinegar with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper. To the strawberries, add vinaigrette, 1/2 cup toasted pecan halves, and 2 bunches arugula, trimmed and thoroughly washed and dried. Toss to combine, and serve.

MacGourmet downloadArugula Salad with Strawberries. To import, drag image to your MacGourmet recipe box.

source

Everyday Food, Issue 52, May 2008

servings/yield

4 servings

course

Salad

preparation times

• Prep: 15 Minutes