Strawberry Mozzarella And Arugula Salad Food

ARUGULA AND STRAWBERRY SALAD

Steps:

• In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning.
• Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.

STRAWBERRY-ARUGULA SALAD

Steps:

• Toss 8 thinly sliced strawberries, 10 cups baby arugula and 4 ounces crumbled Parmesan in a large bowl. For the vinaigrette, whisk 1 tablespoon each Dijon mustard and sugar, 2 tablespoons fresh lime juice and 1/4 cup fresh orange juice. Add 1/4 cup olive oil in a thin stream while whisking. Taste and season with salt and pepper. Toss the salad with some of the dressing and serve the rest on the side.

STRAWBERRY AND MOZZARELLA SALAD

Steps:

• In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.
• Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.

STRAWBERRY ARUGULA SALAD

Steps:

• Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes.
• Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately.

STRAWBERRY, MOZZARELLA AND ARUGULA SALAD

Steps:

• Cut the berries in half (quarter larger berries). Toss the berries with the basil. Tear or chop the mozzarella into bite-size pieces. Whisk the oil and vinegar together. Season the dressing to taste with salt and pepper. Season the salad with a pinch of salt and the juice of 1/2 a lemon. Spread the greens out on a large platter. Tuck the mozzarella and berries in and around the greens. Drizzle the dressing over the salad and serve

STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
• Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
• Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.

STRAWBERRY ARUGULA SALAD

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, orange juice concentrate, vinegar, orange zest and ginger. Pour over salad; toss gently to coat.

FRESH MOZZARELLA AND STRAWBERRY SALAD

Steps:

• Slice the mozzarella into 1/2" thick slices; arrange in overlapping slices on 4 salad or dessert plates.
• Refrigerate.
• Toss the strawberries with the sugar in a bowl and set aside to meld, about 30 minutes.
• Spoon the berries and their juice alongside the cheese; drizzle both the cheese and berries with the olive oil, then the vinegar.
• Serve immediately.

ARUGULA AND STRAWBERRY SALAD WITH FETA CHEESE

Steps:

• Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.

ARUGULA SALAD WITH STRAWBERRIES

Steps:

• Toss strawberries with 1 tablespoon vinegar in a large bowl and let rest 5 to 10 minutes.
• Whisk together remaining 1 tablespoon vinegar and oil; season with salt and pepper.
• Add arugula and pecans to strawberries.
• Drizzle with vinagarette.
• Toss and serve.