Kitchen notes · a little help before you start

Arugula Salad with Strawberry Vinaigrette

Name: Arugula Salad with Strawberry Vinaigrette
Total time: 15 min
Yield: 2
Ingredients: 2 cups arugula (Source: 2 cups arugula); 1/3 cup raspberries (Source: 1/3 cup raspberries); 1/3 cup blueberries (Source: 1/3 cup blueberries); 1/3 cup blackberries (Source: 1/3 cup blackberries); 1 cup cucumber (chopped (Persian or English cucumber)) (Source: 1 cup cucumber (chopped (Persian or English cucumber))); 3 tablespoons feta cheese (crumbled) (Source: 3 tablespoons feta cheese (crumbled)); 2 tablespoons walnuts (Source: 2 tablespoons walnuts); 1½ cups strawberries (washed, dried and sliced) (Source: 1½ cups strawberries (washed, dried and sliced)); ¼ cup extra virgin olive oil (Source: ¼ cup extra virgin olive oil); 2 tablespoons apple cider vinegar (Source: 2 tablespoons apple cider vinegar); 2 tablespoons agave syrup (adjust to taste (can use honey or maple syrup)) (Source: 1-2 tablespoons agave syrup (adjust to taste (can use honey or maple syrup)); upper source range endpoint used for shopping.); 0.25 teaspoon salt (Source: ⅛-¼ teaspoon salt; upper source range endpoint used for shopping.); 0.25 teaspoon black pepper ((freshly ground)) (Source: ⅛-¼ teaspoon black pepper ((freshly ground)); upper source range endpoint used for shopping.)

Arugula Salad with Strawberry Vinaigrette is made with arugula, raspberries, and blueberries.

Prep: 15 min
Total: 15 min
Original yield: Serves 2
Ingredients: 13 listed

Make it part of your week

Estimating…

SaladsAmericanSidesPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Sides
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Salads

A few quick notes

1. Follow the blending step

Prepare the blending equipment before that stage of the recipe.

Get to know the ingredients

arugula

In the method: Wash and dry the arugula and berries.

raspberries

In the method: Wash and dry the arugula and berries.

blueberries

In the method: Wash and dry the arugula and berries.

The last little job

Finish as directed

Serve cold.

A few questions you might have

What should I prepare first?

Set out the blender. Start with this step: Wash and dry the arugula and berries.

Which preparation step should I plan for?

Prepare the blending equipment before that stage of the recipe.

What happens at the end?

Serve cold.

How do I plan the ingredient amounts?

This version serves 2. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Use the freshest ingredients you can find. The quality of the ingredients makes all the difference. Purchase fresh, bright, plump berries. If possible, look for them at your local Farmer's Market when in season. Use agave, maple syrup or honey. I used agave, but any liquid sweetener will work. If the strawberries smell sweet, they will most likely taste sweet, too. Adjust to taste based on the sweetness of your strawberries. Prep the salad and vinaigrette in advance. The salad and dressing will hold up well in the fridge, as long as they are stored separately. Plus, storing them in the fridge keeps the ingredients cold. Toss the salad with the dressing just before serving. The strawberry vinaigrette will keep for up to a week. Use the amount of dressing you need to dress the salad. Store the remainder in a mason jar in the fridge. Make it Dairy-Free and Vegan! Substitute the cheese for diced avocado and make sure to use agave or maple syrup in the dressing. Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: spicecravings.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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