O Meyer Lemon Olive Oil
O Fig Balsamic Vinegar
We can’t pass up a good arugula salad. Not only is arugula a low-calorie leafy green, it’s a scrumptious source of vitamins and minerals. Add fresh strawberries to the mix and gain antioxidants, fiber and vitamin C! Strawberries and arugula make a perfect pair as the sweet berry flavor compliments the arugula, which is considered slightly bitter. We prefer baby arugula as it’s a bit more tender and mild. Coat with our simply irresistible vinaigrette and voila!
For the vinaigrette:
For the salad:
- 4 cups baby arugula
- 10 strawberries, quartered
- ¼ cup almonds, lightly toasted and sliced
- Preheat the oven to 350° F.
- Rinse the arugula and strawberries and set aside to dry.
- Spread whole almonds in a single layer on a cookie sheet lined with parchment paper. Then, bake for 5- 10 minutes, shaking the pan a few times to redistribute the nuts so they toast evenly. Just as they turn golden brown and aromatic, remove and transfer to a cutting board to cool. Then, slice.
- Layer dried arugula and strawberries, plus cooled and sliced almonds in a salad serving bowl.
- In a small bowl, whisk together the vinaigrette ingredients listed above.
- Drizzle vinaigrette over salad, toss gently and serve the rest of the dressing on the side. Finish with additional salt and fresh ground pepper to taste
We recommend toasting whole almonds for the best results, but it’s possible to toast pre-sliced almonds as an alternative. If toasting sliced almonds, cut the baking time to 3 – 4 minutes as the sliced nuts are subject to burning more easily.