Ingrédients pour Arugula Salad With Berry Dressing
- 1 cup (235g) fresh strawberries
- White Balsamic Vinegar
- Canola Oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- Pistachio Nuts
- 4-ounce (113g) log goat cheese
- 5 ounces (140g) arugula leaves
- Included in 1 cup (150g) mixed berries
- 1 cup (140g) diced jicama
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1/2 cup (50g) chopped pecans or walnuts
- Included in 1 cup (150g) mixed berries (blueberries)
- Included in 1 cup (150g) mixed berries (raspberries)
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Comment préparer Arugula Salad With Berry Dressing
- **Make the Berry Dressing:** In a blender, combine ¾ cup (175g) fresh strawberries, 2 tablespoons red wine vinegar, 4 tablespoons olive oil, 2 tablespoons honey, and ½ teaspoon salt. Blend until completely smooth.
- **Chill the Dressing:** Refrigerate the dressing for at least 30 minutes to allow the flavors to meld.
- **Prepare the Goat Cheese:** Place ½ cup (50g) chopped pecans or walnuts on a piece of waxed paper. Roll a 4-ounce (113g) log of goat cheese in the nuts until evenly coated. Slice the goat cheese crosswise into thin rounds.
- **Assemble the Salad:** In a large bowl, gently toss 5 ounces (140g) arugula with ¼ cup (60g) sliced fresh strawberries and 1 cup (150g) mixed berries (such as blueberries, raspberries, blackberries). Add 1 cup (140g) diced jicama.
- **Dress and Serve:** Drizzle the chilled berry dressing over the salad and gently toss to combine. Divide the salad evenly among 4 plates. Top each salad with the nut-coated goat cheese slices. Serve with extra dressing on the side.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
24g
Fat
31g
Carbs
3g
