Today, I’m bringing you another easy salad. This Arugula Spinach & Strawberry Salad can be put together in minutes and would make a great lunch or side dish on any hot day.
We are in a for a hot few days around here and the last thing I want is to be chained to a hot stove for hours. Salads like this are so versatile and can be served with many different dishes. This time we are serving it with the Stuffed Chicken Breast with Caramelized Onions and Spinach. You just can’t go wrong with great salads in the summer.
If you’re looking out for more inspiration, check out the Salad & Sides section on the blog. There’s be sure to be something there to interest you.
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Arugula, Spinach & Strawberry Salad
Ingredients
- 3 Cups arugula
- 1 Cup spinach
- 12 strawberries
- 3 tablespoons pine nuts lightly toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
Instructions
- In a large salad bowl, toss the spinach and arugula together. Slice the strawberries and add to the salad. Lightly toss. You can toast the pine nuts under a grill for about 5 minutes. Remove from oven and sprinkle over the salad. If serving immediately, dress with the oil and vinegar. If keeping for later on in the day, cover and refrigerate. Don’t dress the salad until you are ready to eat it, otherwise the salad will wilt
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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