Arugula, Strawberry, & Pecan Salad

Serving Size: 10 people

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.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep12

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time12

Recipe Serving Size10 people

Cooking Tools Required

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

Ingredients

For the dressing:

12 tablespoon red wine vinegar
4 teaspoon honey
4 teaspoon maple syrup
2 teaspoon mustard stone-ground
8 teaspoon avocado oil

For the salad:

18 ounce baby arugula loosely, packed
16 ounce strawberry halved
4 tablespoon pecans chopped
2 teaspoon fresh thyme chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

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.

Nutrition