A Healthy Spring Salad


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


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.
  • Scottlinabarger