Makes: 6 servings, 1 ½ cups each
Total time: 20 minutes
Ingredients:
- 2 cups
strawberries, hulled, divided - 1
spring onion or scallion, trimmed - 1
small clove garlic, minced - 2 tbsp
seasoned rice vinegar - 2 tbsp
extra-virgin olive oil - 1 tbsp
chopped fresh tarragon or 1 tsp dried - ½ tsp
whole-grain mustard - 1/8
tsp salt - 1/8
tsp freshly ground pepper - ½-1
tsp agave nectar or sugar (optional) - 10
cups arugula (about 5 oz), trimmed if necessary - ¾ cup
crumbled feta cheese
- Puree
4 strawberries and onion (or scallion) in a small food processor or
blender until chopped. Add
garlic, vinegar, oil, tarragon, mustard, salt and pepper; pulse until well
combined. Taste and add a
little agave (or sugar) if the dressing is too tart. - Toss
arugula and feta in a large bowl.
Slice the remaining strawberries and add to the bowl. Toss the salad with the dressing.
Per serving: 118 calories, 9 g fat (3 g sat and 5 g mono),
17 mg cholesterol, 7 g
carbohydrate, 1 g added sugars, 4 g protein, 1 g fiber, 326 mg sodium, 153 mg
potassium. Nutrition bonus: 52% of
daily value Vitamin C
Estelle L. Benoit, RD, LDN
EatingWell June 2013