Arugula Spinach Salad with Strawberries
My favorite salads have greens and fruit. Depending on what’s in the fridge I may add a little gorgonzola, goat, or feta cheese. Make it a light meal and add some leftover diced chicken. This dressing is best made a little in advance to allow the flavor of the shallots to really shine. If you opt to use a sweetener, best to use a sweetener of your choice that doesn’t have a strong flavor. Agave, organic sugar, stevia, or monk fruit are good examples.
Arugula Spinach Salad with Strawberries
Serve this as a side salad, or as a add diced meat to make a light meal.
Ingredients
- ¼ Cup Olive oil
- 2 Tbsp Red wine vinegar
- ½ Tsp Dijon mustard
- Sweetener To taste
- Salt To taste
- 1 Tbsp Shallots Finely diced
- 2 Cups Arugula
- 2 Cups Spinach
- 1 Cup Strawberries Sliced
- 3 Tbsp Pine nuts Toasted
Instructions
- in small bowl, whisk together the olive oil, red wine vinegar, and mustard. Add sweetener and salt to taste.
- Finely dice shallots and add to vinaigrette. Put in small jar or container with lid and shake well. Set aside.
- Lightly toast pine nuts. Allow to cool.
- Slice strawberries and in large bowl, toss strawberries, greens and pine nuts. Right before serving, toss with dressing. Serve immediately.