If you don’t have a go-to Strawberry Arugula Salad recipe already, a quick google search will turn up limitless results. Or, you can skip the searching and go straight for this beauty by Minimalist Baker. Dana, the minimalist baker, describes this recipe as a flavorful, 30-minute arugula salad with strawberries, brown sugar pecans, hemp seeds and a tangy balsamic vinaigrette! That pretty much sums it up. Visiting the link will also present you with incredibly gorgeous photos of her creation. Enjoy!
There’s not a heck of a lot to say about this except it was so good, I made it two days in a row. I am a dirty repeater like that. I found myself rationing out the radishes and strawberries so I’d have enough for more salads. Mission accomplished. Oh, and it kind of looks like a little party, I think. It’s a very celebratory salad.
The inspiration for this came from So Good and Tasty‘s blog, and I basically took the core ingredients from it, and then did a little tweaking.
Change the proportions as you like, of course.
- ~2 cups of romaine, cut into bite sized pieces
- 1 cup of strawberries, hulled and cut in half
- 5 large radishes, quartered
- 1 scallion, diced (I used white and green parts)
- 2 tbsp cashews, roughly chopped
- good handful of basil, thinly sliced
- mozzarella cheese, diced into small pieces
For the dressing, I mixed together balsamic vinegar, maple syrup and grapeseed oil with a pinch of salt and pepper each. I don’t measure a lot, but it’s easy to adjust to taste and whisk up.
So, combine your salad, top with dressing right before serving. I love the sweet, salty, bitter, crunchy combination. Truth be told I can eat the whole thing myself (though it’s probably 2 servings). And the 2nd day I made this, that’s just what I did.
I love the wonderful strawberries we’ve been getting, but even my family of fruit fanatics can only eat so many berries in a short time. I could make a strawberry pie or some jam, but I wanted a fast and easy way to extend our enjoyment of those berry beauties.
A little digging on the internet turned up an idea to make strawberry topping for ice-cream sundaes. One thing led to another and…I give you this recipe to help reduce the strawberry overload at your house!
Strawberry sauce to make popsicles and/or topping for ice cream or yogurt
- 2 cups of thickly sliced (or quartered) strawberries*
- ¼ to 1/3 cup sugar, depending on desired sweetness**
- 1 teaspoon vanilla
- Place the strawberries and sugar in a 2-quart saucepan. Mix together and let stand for about 15 minutes to macerate (the sugar will cause the strawberries to start releasing their juices).
- Place the pan over medium heat and bring to a boil, stirring occasionally to dissolve the sugar.
- Lower the heat and simmer for about 5 minutes or until the berries are soft. Add the vanilla and stir to combine, then let cool.
- Puree the sauce right in the pan with a stick blender, or pour it into a blender or small food processor and puree. I prefer to make the sauce smooth for popsicles, but if you want to have some chunks of strawberry left, you can puree half of the sauce and then stir it back into the pan.
- To make popsicles, pour the cooled sauce into molds and freeze. For ice cream or yogurt topping, store in a tightly closed container in the refrigerator for up to one week. You can also freeze the sauce and enjoy it in the middle of winter – plain yogurt with strawberry sauce and granola makes and awesome breakfast in the middle of winter!