Arugula Salad with Berry Dressing Recipe

5 1 1
Arugula Salad with Berry Dressing Recipe
Arugula Salad with Berry Dressing Recipe photo by Taste of Home
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Arugula Salad with Berry Dressing Recipe

Read Reviews
5 1 1
Publisher Photo
My family enjoys this refreshing salad during the spring and summer months. Sweet strawberries balance the slightly tart balsamic dressing. —Jennifer Kunz, Troy, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup halved fresh strawberries, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon honey
  • Dash salt
  • 1 log (4 ounces) fresh goat cheese
  • 2 tablespoons finely chopped pistachios
  • 4 cups fresh arugula or baby spinach
  • 3/4 cup fresh blackberries
  • 3/4 cup fresh blueberries
  • 1/4 cup julienned peeled jicama

Directions

For dressing, place 1/4 cup strawberries, vinegar, oil, honey and salt in a blender; cover and process until smooth.
Roll goat cheese in pistachios; cut into eight slices. Divide the arugula among four salad plates; top each with blackberries, blueberries, jicama, remaining strawberries and two slices of goat cheese. Drizzle with dressing. Yield: 4 servings.
Originally published as Arugula Salad with Berry Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p165

Nutritional Facts

1-1/2 cups salad with 4 teaspoons dressing: 159 calories, 9g fat (3g saturated fat), 19mg cholesterol, 175mg sodium, 16g carbohydrate (9g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 1 cup halved fresh strawberries, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon honey
  • Dash salt
  • 1 log (4 ounces) fresh goat cheese
  • 2 tablespoons finely chopped pistachios
  • 4 cups fresh arugula or baby spinach
  • 3/4 cup fresh blackberries
  • 3/4 cup fresh blueberries
  • 1/4 cup julienned peeled jicama
  1. For dressing, place 1/4 cup strawberries, vinegar, oil, honey and salt in a blender; cover and process until smooth.
  2. Roll goat cheese in pistachios; cut into eight slices. Divide the arugula among four salad plates; top each with blackberries, blueberries, jicama, remaining strawberries and two slices of goat cheese. Drizzle with dressing. Yield: 4 servings.
Originally published as Arugula Salad with Berry Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p165

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JessBella6 User ID: 5295511 116146
Reviewed May. 12, 2013

"The creaminess of the goat cheese with the sweetness of the berries is a perfect combination."

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