Strawberry Arugula Salad With Sweet Lime Vinaigrette Recipe 455

Steps:

• Toss the strawberry slices, arugula, and Parmesan crumbles in a large bowl.
• In a medium bowl, vigorously whisk together the mustard, sugar, lime juice, and orange juice, allowing time between additions to completely blend and dissolve. When adding the olive oil, be sure to add slowly in a thin stream while still whisking with the other hand. This is a perfect time to ask for an extra hand, or simply place the bowl in the center of a dish towel curled into a circle around the base to stabilize it while whisking. Taste and season with a pinch of salt, if needed, and a grind or 2 of pepper. Pour over the salad and toss.

Steps:

• Toss 8 thinly sliced strawberries, 10 cups baby arugula and 4 ounces crumbled Parmesan in a large bowl. For the vinaigrette, whisk 1 tablespoon each Dijon mustard and sugar, 2 tablespoons fresh lime juice and 1/4 cup fresh orange juice. Add 1/4 cup olive oil in a thin stream while whisking. Taste and season with salt and pepper. Toss the salad with some of the dressing and serve the rest on the side.

Steps:

• Vigorously whisk together the mustard, sugar, lime juice and orange juice in a medium bowl, whisking between additions to dissolve all the ingredients. Add the olive oil in a thin stream while whisking with the other hand. (This is a perfect time to ask for an extra hand, or place the bowl in the center of a dish towel curled into a circle around the base to stabilize it.) Taste and season with a pinch of salt, if needed, and a grind or two of pepper. Toss the salad with some of the dressing and serve the rest on the side.

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.

Steps:

• In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.
• Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.

Steps:

• Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes.
• Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately.

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, orange juice concentrate, vinegar, orange zest and ginger. Pour over salad; toss gently to coat.