Saturday, April 23, 2016

Strawberry Tomato Salad

Strawberry Tomato Salad
3 cups organic Baby Arugula-prewashed, prepacked is the perfect size
8 oz. Organic Sweet Cherry or Mixed Grape Tomatoes-halved lengthwise
8 oz. Organic Strawberries- thickly sliced
Half an English Cucumber-cubed
Half a Red Onion-diced
¼ cup Fresh Cilantro-chopped
¼ cup of Fresh Dill-chopped
Feta Crumbles to Garnish: optional

½ cup white balsamic vinegar
1 cup olive oil
1 Tablespoon Dijon Mustard
1 tsp honey
1 tsp fresh lemon juice
salt and pepper to taste

In a large bowl, toss all the fresh ingredients together except feta cheese. Keep cool (not cold) until ready to serve. In a separate bowl or salad dressing container, mix together all dressing ingredients until smooth. Set aside, remixing as needed. When ready to serve, sprinkle feta cheese on top of salad.  Serve salad with dressing on the side, using as desired for additional flavor.

This recipe will be in The Points Living Magazine June, 2016

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