| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 cup hulled and halved strawberries, plus 1/2 cup hulled and sliced
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- One 5-ounce container baby arugula
- 1/2 cup sliced almonds, toasted
- 1/2 cup shaved Gorgonzola dolce
Instructions
- Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
- Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 163 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 8 mg |
| Sodium | 188 mg |
Reviews
Love this salad – perfect for any event. Thanks Giada!
This was absolutely delicious The flavors all worked so well together Already looking forward to next years strawberry season.
Made this for Valentine’s Day, and it was super delicious!! My date loved it too :). Thanks, Giada!!