Arugula, Strawberry, & Pecan Salad

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$21.67 Cooking Fee
Serving Size: 3 ounces
Recipe adapted from:
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. The bitterness of arugula combine with the sweetness of strawberries to make this delicious salad. It's then topped with a honey mustard dressing.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • Combine vinegar, honey, maple syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
  • Combine arugula, strawberries, pecans, and thyme in a large bowl. Drizzle dressing over salad.
  • Season with salt and pepper. Toss again.

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time20 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

For the dressing:

  • 6 tablespoon red wine vinegar
  • 2 teaspoon honey
  • 2 teaspoon maple syrup
  • 1 teaspoon mustard stone-ground
  • 4 teaspoon avocado oil

For the salad:

  • 14 cup baby arugula loosely, packed
  • 4 cup strawberry halved
  • 4 tablespoon pecans chopped
  • 2 teaspoon fresh thyme chopped
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper

Cooking Tools Required

Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

Nutrition

Calories: 80kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 220mg | Fiber: 2g | Sugar: 6g | Vitamin A: 693IU | Vitamin C: 39mg | Calcium: 61mg | Iron: 1mg

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