It’s my favorite time of year… strawberry season! These naturally sweet treats shine in smoothies, shortcakes, salads, and desserts. I wanted to share a favorite recipe, which is both delicious and versatile. You can use it as a framework by varying the flavors and ingredients to suit your tastes.
You can find all the particulars, plus nutrition information, for one variant of this recipe at the Health.com website.
Here’s how to make Strawberry-and-Arugula Salad with Crispy Prosciutto
- In a bowl, whisk together 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons honey
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- And 1/2 teaspoon freshly ground black pepper
- Add 1 1/2 cups strawberries, hulled and quartered, and 1/3 cup sliced red onion, and toss gently, and let stand 15 minutes.
Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with olive oil cooking spray, and heat over moderately high heat. Add 4 thin slices prosciutto (about 2 ounces) in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.
Place 6 cups baby arugula (about 5 ounces) in a large serving bowl with 2 ounces goat cheese or feta, crumbled; add the strawberries, red onion, and balsamic dressing, and toss gently until just coated. Divide the salad among 4 serving plates, and top evenly with the cooked prosciutto.
You can vary the greens, the fruit, the cheese, the dressing… There are so many possibilities! No wonder that for many, strawberry season is the best one of all!