Rather than just eating an entire one pound carton of strawberries today, I chose to be a little more adventurous 🙂 A while back, one of my culinary friends suggested making a salad with balsamic vinegar and arugula. This recipe comes from Mark Bittman, who can always be trusted in the kitchen. The simplicity and freshness of the salad make it truly satisfying. Strawberries are a member of the rose family and the only fruit with its seeds on the outside. A single cup of strawberries provides more than 100% of the daily value of vitamic C as well as other powerful antioxidants. It’s important to buy organic strawberries, as conventional are grown with more pesticides than most other crops.

Makes 2 servings

1 cup strawberries, hulled and halved or quartered
1 teaspoon balsamic vinegar
freshly ground black pepper
2 cups mixed greens
sea salt
1 teaspoon extra virgin olive oil

1. Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes
2. Add the greens, sprinkle with sea salt and toss again. Drizzle with olive oil and toss gently one last time.
3. Taste, adjust the seasoning, and serve. Enjoy!