Hey everyone! Right now, I’m sitting at the Charlotte airport awaiting my flight to Omaha, Nebraska to visit my sister-in-law. I’m very excited and very calm due to the 2 bloody mary’s I enjoyed at the bar. My fear of flying overtakes me a little bit but I figured a quick blog post would take my mind off the fact that I’m about to board one of those little planes -- just praying it’s not a prop plane.
So today I have a quick and easy salad recipe for you! Hello, SkinnyChow! This salad is a lovely combination of peppery arugula, juicy strawberries, creamy crumbled blue cheese and a lovely homemade balsamic dressing. Add some crunchy croutons and you’ve got yourself a wonderful (and beautiful) first course salad.
Strawberry Arugula Salad (serves 4)
1 package baby arugula
1 pint fresh strawberries, quartered
1/2 c. crumbled blue cheese
1/2 c. store bought croutons, or make your own croutons if you feel so inclined
Toss all ingredients and lightly dress salad with dressing, or as desired.
I made this dressing significantly lower-fat by reducing the amount of oil without sacrificing flavor.
3/4 c. balsamic vinegar
2 tbsp dijon mustard
1 clove garlic, minced
salt and pepper to taste
juice of 1 lemon
1/4 c. extra virgin olive oil
Blend all ingredients.
This is such a lovely spring and summer salad. If you’re the kind of person that isn’t a fan of fruit in your salad, go ahead and give this recipe a try. Strawberries and balsamic are a classic paring and you will love it.
Plane just pulled up -- not a prop plane! YAY! Hopefully I’ll have some amazing restaurants and food to show you from Omaha so check out the blog in the next few days for some treats!