Arugula Strawberry Salad with Chocolate Vinaigrette
With crisp arugula, sweet strawberries, crumbled goat cheese, and a homemade chocolate balsamic vinaigrette, Arugula Strawberry Salad with Chocolate Vinaigrette is perfect for Easter dinner.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: American
Servings: 8
Calories: 222kcal
Author: Bernadette Martin
- 11 ounces baby arugula, washed and dried
- 12 ounces strawberries
- 4 ounces goat cheese, crumbled
- 4 ounces semi sweet baking chocolate
- ½ cup balsamic vinegar
- ¼ cup plus 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine sea salt
Steam and core the strawberries, slice each strawberry in half, then in half again.
Lay the arugula out on a large serving platter, layer with the strawberries and sprinkle with goat cheese.
Melt the baking chocolate in the microwave at 30 second intervals or on the stove in a double boiler. Combine the melted chocolate, balsamic vinegar, olive oil, and sea salt in a blender. Blend for about 20 seconds.
Drizzle the dressing over the salad by carefully pouring it into a squeeze bottle with a fine tip.
Calories: 222kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 141mg | Potassium: 307mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1080IU | Vitamin C: 30.9mg | Calcium: 102mg | Iron: 2.1mg