Please take our survey! Click here
Please enter the email you’re using for this account.
This salad has an unexpected combination of flavors, perhaps, but they’re truly irresistible together.
5 ounces arugula
1 pound frozen or fresh strawberries, thinly sliced
1/2 red onion, chopped
4 ounces crumbled Ta’amti Feta Cheese
1 ripe avocado, diced
1/2 cup roasted and salted sunflower seed
1/2 cup halved and thinly sliced radishes (about 3 medium)
1/4 cup Tuscanini Olive Oil
1 and 1/2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon Haddar Dijon Mustard
1/2 tablespoon maple syrup or honey
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
pinch of salt
black pepper, to taste
On a large serving platter or in a large serving bowl, layer arugula, strawberries, onion, feta cheese, avocado, sunflower seeds, and radishes.
In a small bowl, combine all vinaigrette ingredients and whisk until fully blended. Taste and season with more salt or pepper, if needed. The dressing should be nice and tangy, but you can add more maple syrup for balance, if desired.
When ready to serve, drizzle salad with vinaigrette and toss to combine. (If making in advance, store salad and dressing separately and toss before serving.
Photo by Chay Berger.
Tablescape by Rivky Friedman and Miriam Solomon.
How Would You
Rate this recipe?
Please log in to rate
Reviews