Another easy salad. I am all about easy food this time of year. 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
Arugula, Spinach and Strawberry Salad
Serves 4 as a side dish
3 Cups/125 grams of fresh arugula
1 Cup/50 grams of fresh spinach
12 or so good sized ripe strawberries
3 tablespoons lightly toasted pine nuts
2 tablespoons balsamic vinegar
1 tablespoon olive oil
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.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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