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。
