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Strawberry, Mozzarella and Arugula Salad

The Washington Post, April 2, 2008
  • Cuisine: American
  • Course: Salad
  • Features: Fast, Kid-Friendly, Meatless

Summary:

Fresh mozzarella usually is paired with tomatoes, but tart spring strawberries or summer peaches make a nice match as well. Here, the cheese-fruit axis is complemented by bitter, earthy arugula and a balsamic vinaigrette.

The recipe calls for bocconcini -- small balls of fresh mozzarella -- which are available in large supermarkets near the deli section. Small cubes of fresh mozzarella may be substituted.

4 first-course servings

Ingredients:

  • 4 ounces arugula leaves (about 4 cups loosely packed), tough stems removed
  • 16 bocconcini-size mozzarella cheese balls, cut in half (may substitute 4 ounces fresh mozzarella, cut into sixteen 3/4-inch cubes)
  • 8 ounces (1 pint) strawberries, hulled and cut into halves or quarters
  • 2 teaspoons balsamic vinegar
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper

Directions:

Divide the arugula, cheese and strawberries among individual salad plates.

Whisk together the vinegar, salt to taste, and the oil in a measuring cup, until well combined or emulsified. Drizzle the dressing evenly over each serving. Season with grinds of black pepper to taste; serve immediately.

Recipe Source:

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick for The Washington Post.
E-mail the Food Section with recipe questions.
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(Michael Temchine for The Washington Post)
Nutrition Facts
Information per serving
Calories: 169
% Daily Values*
Total Fat: 14g 22
Saturated Fat: 5g 25
Cholesterol: 23mg 8
Sodium: 189mg8
Total Carbohydrates: 6g 2
Dietary Fiber: 2g 8
Sugar: n/a
Protein: 7g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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