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Wednesday, June 29, 2011

Arugula Salad with Strawberry Vinaigrette

The end of New England's strawberry season has come, but I still had more than a few berries kicking around my refrigerator last night. A hot house meant a no-cook dinner was in store, and this fresh strawberry vinaigrette I recently enjoyed seemed the perfect compliment to a bunch of arugula I had on hand. With some fresh mint chiffonade, crumbled goat cheese or feta, and chopped berries (maybe a sprinkle of sliced almonds or sunflower seeds, too), this beautiful and tasty summer salad is ready in minutes. Try substituting fresh raspberries for strawberries if you don't have any fresh or frozen.

Strawberry Vinaigrette
makes 4 servings

  • 8 oz of strawberries (about 10-16 berries)
  • 1/4 tsp garlic (or scapes), minced
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste


Combine all ingredients in a food processor and blend until smooth. If you do not have a food processor, chop and mash the berries before whisking with vinegar, lemon juice, garlic (scape), honey, salt, and pepper; continue whisking as you slowly drizzle in the olive oil.


Image by Rebekah Carter (2011). Recipe adapted from Hannaford Supermarket.

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