TSC’s Strawberry-Raisin-Arugula Salad

As much as I love the combo of mushrooms, onions, carrots, radishes, etc., one too many such salads  becomes boring. So, when some arugula came into our hands at the same time as we had strawberries, I was eager to try to emulate a tasty arugula + mixed berry salad I had at a UCLA event once. Aiming for a sweet-ish, nuts-and-berry theme, I avoided most of my usual salad stuff and instead added a yellow bell pepper and raisins, and some chopped pecans (we were out of walnuts, but, also, pecans just seemed fitting). For the dressing, we used the same dressing as for the mixed tomato salad (from Gordon Ramsey’s Fast Foods) that I did a post on earlier.

The verdict? It was great! I would love to try it again with FRESH strawberries (the ones we used were frozen), maybe raspberries or blackberries in addition to or in place of the raisins (the raisins were great, but the salad I was trying to copy had raspberries), and a different dressing (the one we used worked well, but I think the original recipe had a strawberry viniagrette). Oh and I bet candied pecans would be great in this!

Here is the approximate list of ingredients, then, for TSC’s Strawberry-Raisin-Arugula Salad: Arugula, sliced strawberries (and raspberries?), yellow bell pepper, (candied) pecans or walnuts, raisins, and any dressing that works with nuts & berries.

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