Arugula and Feta Salad with Strawberry Vinaigrette Tell a Friend

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Strawberry Vinaigrette
  • 4 - strawberries
  • 1 - spring onion or scallion, trimmed
  • 1 cloves - garlic, minced
  • 2 tablespoons - seasoned rice vinegar
  • 2 tablespoons - extra-virgin olive oil
  • 1 tablespoons - chopped fresh tarragon, or 1 tsp dried tarragon
  • 1/2 teaspoons - whole-grain mustard
  • 1/8 teaspoons - salt
  • 1/8 teaspoons - freshly ground pepper
  • 3/4 teaspoons - agave nectar or sugar, optional
  • Salad
  • 10 cups - arugula, trimmed if necessary
  • 2 cups - strawberries, hulled
  • 3/4 cups - crumbled feta cheese
  • Directions:

    Puree 4 strawberries and onion (or scallion) in a small food processor or blender until chopped. Add garlic, vinegar, oil, tarragon, mustard, salt and pepper; pulse until well combined. Taste and add a little agave (or sugar) if the dressing is too tart.

    Toss arugula and feta in a large bowl. Slice the 2 cups of strawberries and add to the bowl. Toss the salad with the dressing.

    Brief Description

    Early strawberries of the season are less sweet and have a little more pucker. They are wonderful for salads and vinaigrettes such as this.

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 20 min


    Eating Well magazine

    Posted By:


    Posted On:

    February 26, 2017

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