Strawberry Arugula Salad

Strawberry Arugula Salad


12 oz arugula

8 oz fresh strawberries, sliced

1 bulb fresh fennel sliced very thin; also, green fennel tops, small dice

4 oz walnuts

4 oz feta cheese


1 small shallot, minced

2 cloves garlic, minced

3/4 c olive oil

1/4 c white wine vinegar

salt & pepper, to taste

Rinse arugula. Run through salad spinner. Spread out on paper towel to dry.

Make dressing: In a small bowl, add shallots, garlic, and vinegar. Slowly drizzle in olive oil, whisking all the while, until mixed. Add salt & pepper to taste. Or, put everything into a jar. Seal. Shake.

Pat dry the arugula leaves. The drier your lettuce leaves, the better the dressing sticks to them.

Add arugula to a large mixing bowl. Pour 1/3 c of dressing over leaves. Toss, until all leaves are coated with dressing. Add more, if necessary.

Divide dressed arugula leaves onto four plates.

Divide sliced fennel bulb and chopped fennel tops evening between all four salads. While the bulb has a mild flavor, the greens are quite strongly flavored. Just a little will do.

Top each salad with 2 oz sliced strawberries, 1 oz walnuts, and 1 oz feta cheese.

Serve extra dressing on side.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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