Salad with strawberries

Votes: 3

Time: 20 min.
Complexity: easily
Servings: 6

This salad is filled with juicy strawberries, tender, savory arugula, tart gorgonzola, crunchy almonds, and topped with a wonderful strawberry vinaigrette with white balsamic vinegar. It's a true highlight of any summer gathering, and its combination of contrasting flavors—tart, savory, sweet, and tart—perfectly pairs with grilled meats. Whisk together the strawberry vinaigrette, Dijon mustard, balsamic vinegar, and olive oil and drizzle over the salad. Any remaining vinaigrette can be refrigerated for later use.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup hulled and halved strawberries + 0.5 cup hulled and thinly sliced berries
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
150 g of small arugula
0.5 cups toasted sliced almonds
0.5 cups of Gorgonzola Dolce shavings

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: strawberry, balsamic vinegar, Dijon mustard, arugula, almond, Gorgonzola cheese

Cooking the dish according to the recipe:

Place the strawberry halves, balsamic vinegar, mustard, olive oil, and salt in a blender. Blend on high speed for 30 seconds.
Place the arugula in a large bowl. Sprinkle with almonds, sliced strawberries, and Gorgonzola. Drizzle with half the dressing. Toss with two wooden spoons to coat the salad. Serve with the remaining dressing on the side.

Note

Leftover dressing can be stored in the refrigerator, tightly covered, for up to 3 days.

Categories:

recipe / Blender / Summer dishes / Salads / Fruit salads / Giada De Laurentiis