The weather’s warm and you’ve got my strawberry salad recipe to brighten your meals. It sounds like a good summer for me!
Salad recipes are not all created equal! Especially when you want summer salad recipes that also work as Easter recipes. You need crossover spring-summer flavors like baby arugula, blue cheese, fresh strawberries, and a homemade sherry vinaigrette. This salad is one of the most perfect Easter side dishes out there!
What I Love About This Recipe
Who can resist smiling when they see a big bowl of this fresh strawberry salad sitting on a barbecue buffet? Or even just chillin’ in your fridge, waiting to be made into the perfect summer lunch? It’s just that good!
- The perfect balance of flavors
- Spring-summer crossover
- Great as a side or a main
How To Make Strawberry Salad Recipe
The bulk of making this strawberry salad recipe is in the dressing! But really, the instructions are the same for both the salad and the dressing part of this recipe: combine all ingredients.
Add all your salad ingredients in a bowl and mix (gently — don’t want to mush up the strawberries or arugula!). Add all your dressing ingredients and either stir or shake. Then top your salad with the dressing, and you’re done!
Strawberry Salad Ingredients
- Blue Cheese
- Sherry Vinaigrette
- Salt and Pepper
- Sherry Vinegar
- Balsamic Vinegar
- Olive Oil
- Salt and Pepper
This recipe takes the classic strawberry spinach salad but swaps the spinach for some baby arugula. That’s just one swap that makes this recipe mm-mm good!
- Vinaigrette: I love using the balsamic vinaigrette recipe to mellow out the berries in this salad, but if you want a fruitier experience, use my strawberry vinaigrette recipe, or even a poppy seed dressing — olive oil, vinegar, sugar, salt, mayo, and poppy seeds.
- Balsamic: If you do go with the balsamic vinaigrette dressing, make sure you grab balsamic vinegar at the store — not balsamic glaze! Balsamic glaze is the condensed version and will give your dressing way too strong of a vinegar flavor.
- Fruit Substitutions: If fresh strawberries are out of season, you can always use frozen (but be sure to drain them or you’ll end up with salad soup!). You can also sub in chopped apple, orange segments, blueberries, raspberries, or even dried fruit!
- Blue Cheese: Don’t fear the blue cheese! I know this cheese is famous for being pungent, but if you follow proper buying guidelines (or even ask your local grocer for tips!), you’ll end up with yummy cheese.
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge? Salads love fridges! Store in an airtight container in the fridge for up to five days.
- If you want to lengthen the life of your strawberry salad even more, only add your dressing as you eat it. The longer the dressing sits on the arugula, the more wilted the greens will become!
- Can You Freeze This? No! Sadly, frozen greens do not do well. The freezer’s high temps will wilt the arugula beyond recognition. Eat your salad fresh and chilled!
- Make Ahead Tips: You can make this recipe about 6 – 8 hours in advance. Any longer, though, and your arugula will wilt and lose all its delicious crunch. For the perkiest salad possible, wait to fold in the blue cheese until just before serving.
- Food Safety: If you’d like more info on food safety check out this link.
More Salad Recipes
Want to have a whole spread of fruit salad recipes for your summer party guests? Here you go!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
- 1 (10-ounces) bag baby arugula leaves
- 2 cups fresh strawberries sliced in half
- 2 ounces blue cheese sliced or crumbled
- 1/3 cup sherry vinaigrette
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 small shallot minced
- 2 tablespoons honey
- 3 tablespoons sherry vinegar
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 cup canola oil
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- In a large bowl combine the arugula, strawberries, salt, pepper, and dressing and toss well. Gently fold in cheese. Serve.
- In a jar with a tightly fitting lid, add all ingredients and shake vigorously to combine. Any leftovers can be kept in the fridge for 3-5 days.
Fans Also Made:
Source: The Lemonade Cookbook