I spent an amazing day at Mountain Sweet Berry Farm in Roscoe, New York. With other chefs, we admire looked at everything that grows on the farm when its owner Rick Bishop drove us across the territory. The arugula was beautiful. In a few rows of small strawberries grew. The choice was obvious: I was born the idea of a salad that proves that strawberries can be very tasty not only in desserts. Nutrition value of one serving: (total 4) Calories 149, total fats 14 g., Saturated fats g., Proteins 1 g., carbohydrates 6 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 10 мин. Complexity: easy Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 350 gr fresh strawberries, wash, dry and cut along in half
- 3 tbsp. l sherry vinegar
- 1/2 tsp granulated sugar
- 3 tbsp. l olive oil
- 1 tbsp. l canola oil
- 1/4 tsp salt, plus to taste
- 2 tbsp. arugula leaves
- Poppy seeds
Recipes with similar ingredients: strawberries, sherry vinegar, arugula, poppy
Recipe preparation:
- In a large serving bowl, mix the vinegar with sugar. Stir in olive oil, canola oil and 1/4 tsp. salt. Try adding salt if necessary.
- Mix leaves of arugula with dressing, add strawberries, poppy seeds and mix gently. Serve the salad right away.
