You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 1 pint medium strawberries, cleaned, hulled, and sliced 1/4-inch thick
  • 2 cups (tightly packed) baby arugula
  • 1 cup (loosely packed) cress (watercress, upland cress, or a combination), leaves and tender stems only
  • 1 cup (loosely packed) flat-leaf parsley, leaves and tender stems only
  • 1/4 cup (loosely packed) fresh tarragon leaves
  • 1/4 cup (loosely packed) fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Freshly ground black pepper

Instructions

  1. Place the sliced strawberries in a medium bowl.
  2. Fill a deep bowl with cool water. Add arugula, cress, parsley, tarragon and mint, swish around to clean, and lift into the basket of a salad spinner. Spin dry and transfer to a large salad bowl.
  3. Whisk oil, vinegar, poppy seeds, honey, salt and pepper until emulsified. (Or shake vigorously in a lidded jar.) Spoon 1 tablespoon vinaigrette over strawberries; toss gently to coat. Spoon 2 tablespoons vinaigrette over herbs; toss gently. Scrape berries over herbs. Taste, adding more vinaigrette if desired.  Serve immediately.
Recipe by Cheryl Sternman Rule

Videos You Might Also Like

The recipe was originally published as Strawberry Herb Salad with Poppy Seed Vinaigrette on Relish.com

Didn't find what you were looking for? Try another search: