by Kelly J. Larson

With my quick poppyseed salad dressing made in advance, this fresh and fruity salad with strawberries, baby arugula, pecans, red onion and blue cheese comes together in just a few minutes. It is fast, flavorful and fantastic. Pecans are browned briefly to enhance the nutty flavor and add to this restaurant-worthy combination. I could eat it several times a week and be happy.

Arugula Strawberry Salad

• 8 ounces strawberries, hulled, sliced
• 5 ounces baby arugula
• 5 thin slices of red onion, separated
• 3/4 cup pecans, roasted, chopped
• 1 ounce blue cheese, crumbled
• 1/3 cup homemade Quick Poppyseed Salad Dressing
• sliced pork chop or chicken, optional

Heat pecans in a skillet for a few minutes to lightly brown. Chop pecans, then aside.

Empty bag of baby arugula into large salad bowl, then layer with strawberries, red onion, roasted pecans and blue cheese. Drizzle salad dressing over the salad, then toss and serve. Add optional protein on top.

Tabletop Details

Pale pink melamine bowl with brown speckles is Tommy Bahama.

Pink gingham napkin is from Pier 1 Imports.

Silverware is made by Dansk.

White plate is Il Molino New York.

Enjoy!