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Arugula and Strawberry Salad


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  • Dressing:
  • 4 handfuls arugula
  • 2 cups (500 mL) strawberries, thinly sliced
  • 1/2 
cup (125 mL) toasted almonds
  • 1 
cup (250 mL) goat cheese
  • 1/2 
cup (125 mL) low-fat plain yogurt
  • 1 
tsp (5 mL) Dijon mustard
  • 1/2 
tsp (2 mL) honey
  • 2 
tsp (10 mL) water
  • 2 tsp (10 mL) lemon juice
  • Salt and pepper to taste



Step 1

Almonds are a good source of protein and healthy fats, but if you are on a calorie- or fat-reduced diet, you can omit them. If you can't find arugula, spinach works well, too. To make the salad a main course, add four ounces (125 g) of cubed grilled chicken breast to each plate.

To make dressing, mix together yogurt, mustard, honey, water and lemon juice. Season to taste. In a large bowl, combine arugula and half the strawberries and almonds. Add dressing and gently fold salad together. Divide among four plates. Top each with the remaining strawberries and almonds, plus dabs of goat cheese.
Serves 4.

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