Ever walk down the fresh produce aisle during the summer and wonder how people use some of those greens in their meals? For many of us, making a salad seems simple in theory but when it comes down to actually putting this into practice, we flop. As a salad addict, hello Sweetgreen, I sometimes feel a bit too lazy to buy all the ingredients to make myself salads I can have throughout the course of the week. Instead, I shell out $12 to $15 on gourmet salads at some of my favorite local spots. This summer however, I have vowed to DIY my own salads and I am having a great time doing it.
Not only are at home salads super easy to make, you can also experiment with your dressing, cheeses and other toppings. If you love pita chips, toss some in there. Have a thing for jalapenos? Chop up a few pickled peppers in your salad. I wanted something sweet and summery for dinner this past Tuesday so I decided to use the strawberries in my fridge. I modified this Arugula, Spinach and Strawberry salad from my friend Dee. She uses walnuts, which I am allergic to, and makes the salad heartier with a grilled chicken breast.
I had consumed enough protein for the day so I opted for feta cheese crumble on top of my salad instead. Making this is so easy, my two year-old niece can do it. This salad is very low in calories, healthy and filling. Again, feel free to add a protein like chicken to make it a fuller meal.
– 1 cup Arugula
– 1 cup Spinach
– 6 fresh strawberries, hauled and quartered
– 1/4 Tablespoons Balsalmic Vinegar
– Feta Cheese (enough to suit your taste)
– salt & pepper to taste
– In a small bowl, add quartered strawberries and half the balsamic vinegar. Let sit and marinate for about 10 minutes
– In a larger bowl, add arugula and spinach. Add remaining balsamic vinegar and toss to coat greens. Add strawberries to the greens and toss again.
– Top with Feta Cheese
– Add salt and pepper to taste.