Arugula & Feta Salad with Strawberry Vinaigrette

May/June 2013

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This fresh arugula and feta salad recipe is dressed with a tangy strawberry vinaigrette made from a base of fresh pureed strawberries. If you can't find the sweetest strawberries, don’t worry—strawberries with a little more pucker are wonderfully suited to salads, salad dressings and vinaigrette recipes, as we use them here.

Arugula & Feta Salad with Strawberry Vinaigrette

Makes: 6 servings

Serving Size: about 1 1/3 cups each

Active Time:

Total Time:


  • 2 cups strawberries, hulled, divided
  • 1 spring onion or scallion, trimmed
  • 1 small clove garlic, minced
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1/2 teaspoon whole-grain mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2-1 teaspoon agave nectar or sugar (optional)
  • 10 cups arugula (about 5 ounces), trimmed if necessary
  • 3/4 cup crumbled feta cheese


  1. Puree 4 strawberries and onion (or scallion) in a small food processor or blender until chopped. Add garlic, vinegar, oil, tarragon, mustard, salt and pepper; pulse until well combined. Taste and add a little agave (or sugar) if the dressing is too tart.
  2. Toss arugula and feta in a large bowl. Slice the remaining strawberries and add to the bowl. Toss the salad with the dressing.


Per serving: 118 calories; 9 g fat (3 g sat, 5 g mono); 17 mg cholesterol; 7 g carbohydrates; 1 g added sugars; 4 g protein; 1 g fiber; 326 mg sodium; 153 mg potassium.

Nutrition Bonus: Vitamin C (52% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1/2 medium fat, 1 fat

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