Arugula Salad with Strawberries & Pecans
Serves 4
- 1/2 pint strawberries (about 2 cups), hulled and quartered
- 2 tablespoons balsamic vinegar, divided
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bunches arugula, trimmed and thoroughly washed and dried 1/2 cup toasted pecan halves
1. In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.
2. In a small bowl, whisk together another tablespoon balsamic vinegar with olive oil, salt and pepper.
3. To the strawberries, add arugula, the vinaigrette and pecans. Toss to combine, and serve immediately.
Mango & Avocado Salad
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
- 2 tablespoons extra-virgin olive oil
- 2 mangos, cubed
- 2 avocados, cubed
- 1/2 small red onion, diced
- Salt and freshly ground black pepper
In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado, chicken and red onion to coat. Serve immediately.
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