Salad with arugula, strawberries and feta cheese

Bright, healthy and light salad with an unusual taste. There is a taste contrast in this salad - the sweetness of ripe strawberries and the slight sharpness and piquancy of arugula. It is this duet that gives the salad an unusual and distinctive look. Arugula itself has an ambiguous taste similar to mustard with a nutty tinge. Walnuts and dressing complement and enhance the taste of the salad well. Salad goes well with any meat dishes.

Julia

The author of the recipe

Arugula salad, strawberries and feta cheese

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Composition / ingredients

servings:

Arugula

Strawberries

100

Feta (or fetaxa)

Walnuts

Olive oil

1.5

Balsamic vinegar

0.5

Honey

0.75

Salt (pinch)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 62 % 21 g

Carbohydrates 21 % 7 g

242 kcal

GI: 57 / 0 / 43

Step-by-step cooking

Cooking time: 25 min

Step 1:
To prepare a salad with arugula, strawberries and feta cheese, you will need the following ingredients: strawberries, arugula, feta cheese or fetaxa, walnuts, balsamic vinegar, olive oil, honey, salt.
Step 2:
Walnuts are slightly fried in a dry frying pan to give them more flavor.
Step 3:
Chop the nuts with a knife not too finely.
Step 4:
Arugula greens are washed, well dried. Chop the leaves with your hands, put them on a plate. It is recommended to grind arugula with your hands, and not cut with a knife.
Step 5:
Strawberries are thoroughly washed, dried, and the sepals are removed. Each berry is cut into medium slices, placed on arugula leaves.
Step 6:
Cut the cheese into small cubes.
Step 7:
Lay out the cheese evenly.
Step 8:
For dressing, mix olive oil, balsamic vinegar, liquid honey, salt. We salt quite a bit, since the cheese has a certain degree of salinity. Mix everything well until the honey is completely dissolved.
Step 9:
Pour the salad dressing.
Step 10:
Sprinkle chopped walnuts on top.
Step 11:
Salad is served immediately. Bon appetit!

Arugula is also called mustard grass or rocket salad. Its versatility is noted not only in taste, but also in usefulness.
Arugula greens contain vitamins, A, C, E, K, group B, folic acid, iodine, manganese and other trace elements. The use of arugula promotes better absorption of iron, which allows you to maintain the level of hemoglobin.
Arugula is added not only to salads, but also to baked dishes, pasta or stewed vegetables, various sauces, pizzas, put in soups and casseroles.
Arugula goes well with seafood, meat, mushrooms, cottage cheese, and other green crops.
It is better to eat a cooked salad right away, since arugula loses its useful properties during storage.