Strawberry Crunch Salad with Champagne Vinaigrette
A refreshing Strawberry Crunch Salad with Champagne Vinaigrette, perfect for warm days.
Equipment
- Nonstick Skillet
- Large Bowl
- whisk
Ingredients
salad
- ⅔ cup sliced or slivered almonds
- 3 tablespoons sugar
- 10 ounces arugula greens
- 8 ounces strawberries hulled and quartered or chopped
- 1 avocado chopped
- 2 ounces crumbled goat cheese
- ⅓ cup roasted salted pistachios chopped
champagne vinaigrette
- 3 tablespoons champagne vinegar
- ½ lemon lemon juiced
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 clove garlic freshly grated
- kosher salt and pepper pinch
- ½ cup olive oil
Instructions
Preparation
- Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
- Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
Champagne Vinaigrette
- Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
Nutrition
Serving: 1saladCalories: 300kcalCarbohydrates: 25gProtein: 5gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 150mgPotassium: 350mgFiber: 4gSugar: 10gVitamin A: 15IUVitamin C: 80mgCalcium: 4mgIron: 6mg
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