Spinach And Arugula Salad With Strawberries Recipes

Steps:

• Make the vinaigrette first: Add the red wine vinegar, balsamic vinegar and salt to a salad bowl, the gradually add the oil while whishing until emulsified.
• Add the spinach and arugula to the vinaigrette and toss gently.
• When the greens are lightly coated, transfer to salad plates, top with the strawberries and finish with a generous grinding of pepper.

Steps:

• In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning.
• Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.

Steps:

• Toss 8 thinly sliced strawberries, 10 cups baby arugula and 4 ounces crumbled Parmesan in a large bowl. For the vinaigrette, whisk 1 tablespoon each Dijon mustard and sugar, 2 tablespoons fresh lime juice and 1/4 cup fresh orange juice. Add 1/4 cup olive oil in a thin stream while whisking. Taste and season with salt and pepper. Toss the salad with some of the dressing and serve the rest on the side.

Steps:

• In large bowl combine and toss salad greens. Add strawberries and walnuts; toss gently. Whisk vinegar, oil, lemon juice and honey in small bowl. Divide salad among 4 plates. Drizzle dressing over greens right before serving. Shred Romano cheese over salad to garnish using Cheese Plane Shredder. Makes 4 servings

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, orange juice concentrate, vinegar, orange zest and ginger. Pour over salad; toss gently to coat.

Steps:

• In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.
• In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil and salt and pepper.
• To the strawberries, add vinaigrette, arugula, and toasted pecan halves. Toss to combine, and serve.

Steps:

• Toss strawberries with 1 tablespoon vinegar in a large bowl and let rest 5 to 10 minutes.
• Whisk together remaining 1 tablespoon vinegar and oil; season with salt and pepper.
• Add arugula and pecans to strawberries.
• Drizzle with vinagarette.
• Toss and serve.

Steps:

• Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.