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Strawberry Salad
Servings
6
Prep Time
20 minutes
Calories
163
Author:
Giada De Laurentiis
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
- 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
1 comment
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.