Strawberry Arugula Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer salad of peppery arugula, sweet strawberries, crumbled feta, and pecans dressed with a light balsamic vinaigrette. It comes together in 10 minutes and works well alongside grilled meats or as a light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dijon mustard
- 1 tablespoon pure maple syrup
- 1 teaspoon minced garlic (1 clove, grated or minced)
- 1/8 teaspoon fine sea salt
- freshly cracked black pepper (to taste)
- 5 ounces baby arugula (1 container)
- 1 pound fresh strawberries (sliced)
- 4 ounces feta (crumbled)
- 2 shallots (diced (or sub red onion))
- 10 basil leaves (thinly sliced and chopped (about 1/4 cup))
- 1 cup pecan halves
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 499mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 437mg
- Calcium
- 256mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 499MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.