Partnership for Food Safety Education

FightBAC!

  • Food Safety Basics
    • The Core Four Practices
    • Featured Resources
  • Food Poisoning
    • About Foodborne Illness
    • Foodborne Pathogens
    • Causes & Symptoms
    • Food Safety Glossary
  • Food Safety Education
    • National Food Safety Education Month
    • Safe Poultry Handling
    • Food Safety Mythbusters
    • Prep Yourself: Delivery Food Is on the Way
    • The Story of Your Dinner
    • Flour & Home Food Safety
    • Safe Produce
    • Recall Basics
    • Go 40 or Below
    • Safety in All Seasons
  • K-12 Education
    • Curricula & Programs
    • Hands On
    • Kids Games & Activities
    • School Lunches
  • Child Care
    • Babies & Toddlers
    • Child Care Training
  • Safe Recipes
    • Safe Recipe Style Guide
    • Safe Recipe Activity for Middle School
    • Cookbooks
    • Appetizers
    • Side Dishes
    • Entrees
    • Desserts
  • Free Resources
    • Coronavirus Resources
    • Recorded Webinars
    • World Food Safety Day
    • Global Handwashing Day
    • Recursos en español
    • Evaluation Toolkit
  • About Us
    • Partnership & History
    • Board of Directors
    • Who Is Involved
    • PFSE Team
    • Brand Assets
    • BAC Fighter Ambassadors
    • Job Openings
    • Contact Us
  • Get Involved
  • Events
    • Upcoming Events
    • 2023 Conference
  • News & Blogs

Strawberry Arugula Salad with Feta and Balsamic Vinaigrette

strawberry arugula salad

Strawberry Arugula Salad with Feta & Balsamic Vinaigrette

Recipe and photo courtesy of HowtoBurnWater.com
Print Recipe Pin Recipe
Course Side Dish
Servings 6 servings

Ingredients
  

For the Vinaigrette:

  • 1 clove garlic, skin removed
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup aged balsamic vinegar
  • 1/3 cup extra-virgin olive oil

For the Salad:

  • 1/2 small red onion
  • 1 lb fresh strawberries
  • 10 oz baby arugula
  • 8 oz feta cheese, crumbled

Instructions
 

  • Wash hands with soap and water.
  • Rinse the garlic and strawberries under cold running water.
  • Scrub the red onion with a clean vegetable brush under running water.
  • Check the packaging on the arugula to be sure it was washed. If not, rinse the arugula under cold running water.
  • Mince the garlic.
  • In a jar with a tight fitting lid, add the minced garlic, Dijon mustard, honey, dried thyme, salt, pepper, balsamic vinegar, and extra-virgin olive oil. Cover the jar and shake vigorously to mix the ingredients. This can be assembled ahead of time and kept in the refrigerator.
  • Next, remove the stems from the strawberries and slice them in half.
  • Cut the onion into thin slices.
  • In a large bowl, add the onion, strawberries, baby arugula and feta cheese. Drizzle with approximately 1/3 of the vinaigrette and toss to coat.
  • Add more dressing, as needed, to lightly coat the entire salad.
  • Serve immediately.
  • Cover leftover dressing and store in the refrigerator at 40° or below.
Share on Twitter Print Recipe Pin Recipe Share on Facebook

Copyright © 2023 · Partnership for Food Safety Education

Facebook Twitter Pinterest Linkedin Instagram Youtube Youtube Envelope
Privacy Policy | Terms and Conditions | Disclaimer