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Arugula Salad with Strawberries Walnuts Feta Cheese and Stonehouse’s White Balsamic Vinegar

Arugula Salad with Strawberries Walnuts Feta Cheese and Stonehouse’s White Balsamic Vinegar
Market List:

Arugula Greens, small bag
Strawberries, 1 pint
Walnuts, 2 ounces dry toasted
Feta Cheese
Basil, Fresh
Mint, Fresh
Stonehouse’s White Balsamic Vinegar
Stonehouse Olio Santo

Easy Preparation:

Arugula greens are in the cruciferous family and increase our health profile of nutrient dense foods. But what if you dont like Arugula? No problem... try halving the arugula with a “sweeter” green like spinach or fava greens in the spring market. The combination is perfection, and you’ll still feel great after the salad.

Wash your greens and spin then with the OXO salad spinner. Place to the side.

Clean and slice the strawberries.

Walnuts ~ toast in the oven, sans oil or via stovetop in a nonstick pan (no oil). A dry toast releases the natural oils in the nut - providing a bit of depth of flavor - but hey if you are in a time crunch - skip the toasting, raw walnuts taste great too.
Feta ~ gently crumble or cube it on top.
Italian that I am - I love a straight up vinegar / oil combo. No fuss no muss; and with a quality oil and vinegar - it’s a no brainer. I do however prefer to make a ratio to ensure success: start with 2 tablespoons of oil to 1 tablespoon of vinegar. Place it in a small plastic container with a lid and shake to release the flavors and then drizzle over the salad.

Works well with

Olio Santo 500ml
Dark Balsamic Vinegar 225 ml
White Balsamic Vinegar, 225 ml
Olio Santo 500ml Dark Balsamic Vinegar 225 ml White Balsamic Vinegar, 225 ml

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