Crunchy Salad Green and Strawberry Salad with Fresh Strawberry Vinaigrette | 青脆草莓沙律配草莓醋汁

Although it is nearly the end of the summer the weather is still so hot and humid.  It is joyful to have a big bowl of crunchy salad that is packed with leafy greens and juicy fruit.

For the dressing, I used fresh strawberries to make the vinaigrette, adding another layer of fruitiness.  After trying this dressing, you will agree how much it goes well with the greens.

INGREDIENTS: (2 servings)

1 cup Baby Arugula

2 cups Cabbage, shredded

10 Strawberries, hulled and quarter

1 Mini Cucumber

A handful of Walnut, roasted

DRESSING:

6 Strawberries, hulled, quarter

2 tablespoons Sugar

5 tablespoons Olive Oil

3 tablespoons Balsamic Vinegar

small pinch of Salt and Pepper

材料：(2 人份)

1 杯  芝麻菜

2 杯  椰菜，切幼絲

10 粒  草莓，去蒂，切4份

1 條  迷你青瓜

少量  合核，烤過

汁料：

6 粒草莓，去蒂，切4份

2 湯匙  糖

5 湯匙  橄欖油

3 湯匙  意大利黑醋

少撮鹽和黑胡椒粉

DIRECTION:

1. In a small mixing bowl, mash the strawberries from the dressing ingredients along with the sugar, until there are no big chunks.

2. Add the rest of the dressing ingredients; mix well.

3. On a serving plate, arrange the salad ingredients.  Drizzle the strawberry vinaigrette.  Serve immediately.

做法：

1. 在一只小碗內，加入汁料用的草莓。用搗碎器壓至無大顆粒。

2. 下所有汁料用的材料；拌勻。

3. 沙律材料在餐碟上排盤；淋上草莓醋汁食用。