Arugula Salad With Strawberries and Basil for 2
- Ready In:
- 23mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
-
Salad
- 6 asparagus spears
- Spanish olive oil, for roasting asparagus
- 4 cups arugula
- 4 -5 strawberries, trimmed, washed and sliced
- 1 small valencia orange, peeled and cut into segments (save part of the orange to juice)
- 2 -3 tablespoons fresh basil, cut into ribbons (fresh only!)
- 2 scallions, sliced (in the summer I will use locally grown purple scallions)
-
Garnish
- 1⁄2 tablespoon pomegranate seeds, dried (read *Note)
- 2 tablespoons marcona almonds, roasted
-
Vinaigrette
- 2 tablespoons white balsamic vinaigrette
- 2 tablespoons valencia orange juice, freshly squeezed plus 1 teaspoon zest
- 1 teaspoon lemon zest, grated
- 1 tablespoon lemon juice
- 1 pinch grey salt
- cracked black pepper, to taste
- 1 tablespoon spanish extra virgin olive oil
directions
- *Note: I discovered a bag of mixed dried fruit at Trader Joe's- 'Super Cranberry & Pomegranate Blend' which contains: pomegranate seeds aka arils, cranberries, tart cherries, dried black currants, and raspberries.
- Whisk the vinaigrette ingredients together except for the olive oil. Slowly add the oil and whisk. Set aside.
- Roast the asparagus spears in a light drizzle of olive oil @425 degrees for 8 minutes. Remove from oven; set aside to cool. Once cool, cut into 1" pieces.
- Toss the asparagus together gently with the remaning salad ingredients.
- Divide and arrange on two chilled salad plates.
- Top with the pomegranate seeds, marcona almonds and a little bit of Valencia orange zest.
- Serve with vinaigrette on the side.
- Enjoy!
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RECIPE SUBMITTED BY
COOKGIRl
United States