Tuesday, May 31, 2011

Peppery Greens with Strawberries

The sweetness of ripe strawberries offsets the spiciness of baby mustard greens and arugula in this quick and easy side salad.

Couple handfuls baby red mustard greens
Couple handfuls baby arugula
Olive oil
Sherry vinegar
Handful ripe strawberries, halved lengthwise and sliced

Wash greens and spin dry in a salad spinner.

Rip any larger leaves into bite-size pieces, then toss with some olive oil and just a hint of sherry vinegar (about one spoonful per salad). Serve, scatter liberally with strawberries, and sprinkle each salad with a small pinch of salt.

Serves 2-3.

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