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
