Strawberry Arugula Salad with Feta Recipe

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Strawberry Arugula Salad with Feta Recipe

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The combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.—Carala Horne, Meridian, Mississippi
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 6 cups fresh arugula or baby spinach
  • 1-1/2 cups sliced fresh strawberries
  • 1/2 cup slivered almonds or pine nuts
  • 1/2 cup crumbled garlic and herb feta cheese
  • 4 green onions, chopped
  • VINAIGRETTE:
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons balsamic vinegar
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon pepper

Directions

In a salad bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat. Serve immediately. Yield: 12 servings (3/4 cup each).
Originally published as Strawberry Arugula Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p166

Nutritional Facts

3/4 cup: 106 calories, 9g fat (2g saturated fat), 3mg cholesterol, 88mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 6 cups fresh arugula or baby spinach
  • 1-1/2 cups sliced fresh strawberries
  • 1/2 cup slivered almonds or pine nuts
  • 1/2 cup crumbled garlic and herb feta cheese
  • 4 green onions, chopped
  • VINAIGRETTE:
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons balsamic vinegar
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon pepper
  1. In a salad bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat. Serve immediately. Yield: 12 servings (3/4 cup each).
Originally published as Strawberry Arugula Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p166

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