A Healthy Spring Salad

This is a great time of year to eat from the garden


Spring is a great time of year to eat from the garden. There’s not a lot to share yet, but there is enough to make a lovely salad for two.

  • 1 cup each of red leaf lettuce and arugula
  • 1 cup of tiny strawberries
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. extra virgin olive oil
  • salt and pepper to taste

Rinse the berries, remove the green tops, slice in half, and stir with the balsamic vinegar. Set aside for a few minutes. Wash and dry the lettuce, and toss thoroughly with the olive oil, salt and pepper. Then cover a dinner plate completely with the lettuce, and spoon the strawberries into the center. Serve and enjoy.

Originally published on Wellness 365

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Roxanne B. Sukol, MD

Roxanne B. Sukol, MD, sees patients in the Department of Executive Health and Preventive Medicine at Cleveland Clinic’s Wellness Institute.
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