Strawberry Salad

Name: Strawberry Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 cup hulled and halved strawberries (plus 1/2 cup hulled and sliced); 2 tablespoons white balsamic vinegar; 1 teaspoon Dijon mustard; 3 tablespoons extra-virgin olive oil; 1/4 teaspoon kosher salt; One 5-ounce container baby arugula; 1/2 cup sliced almonds (toasted); 1/2 cup shaved Gorgonzola dolce

20 MINPrep Time

6Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

This salad is as pretty and pink as it is delicious! The star is the creamy dressing - with a little sweet from fresh strawberries, and some bright tang from Dijon and white balsamic (white wine vinegar works as well) it ties the salad together beautifully.

My tip for getting those beautifully shards of shaved gorgonzola is to put the cheese in the freezer about 15-20 minutes before shaving. Crumbles work as well, but I love the texture and look of the thinly shaved slices.

Strawberry Salad

Servings

Prep Time

20 minutes

Ingredients

1 cup hulled and halved strawberries (plus 1/2 cup hulled and sliced)
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
One 5-ounce container baby arugula
1/2 cup sliced almonds (toasted)
1/2 cup shaved Gorgonzola dolce

Instructions

This recipe originally appeared on Giada Entertains. Episode: Valentine's Day Cookout.
Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.

Nutrition

Nutrition Serving Size: 6
per serving: Calories; 163

Amount/Serving % Daily Value

Carbs: 6 grams
Protein: 5 grams
Fat: 14 grams
Saturated Fat: 3 grams
Cholestrol: 8 milligrams
Sodium: 188 milligrams
Fiber: 2 grams
Sugar: 3 grams

gluten free

vegetarian

1 comment

Laura Pinsky - Jun 09

★★★★★

★★★★★

This salad is delicious. We were surprised how well the blue cheese paired with the strawberries. I made the salad first with arugula, as instructed, and then with baby spinach. We had a slight preference for the latter, but both a company-worthy.