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A strawberry salad—spinach, white balsamic, probably some raw onion or candied almonds (or both)— can feel stuck in the ’90s. But it doesn’t have to be that way. Our recipe swaps spinach for arugula and basil, and adds black pepper (like a lot of it) to keep things balanced.
The dressing isn’t really a dressing in the traditional sense, since you don’t need a whisk or a blender to make it. Instead, the strawberries are marinated with rice vinegar and honey, releasing their juices to coat the greens. A drizzle of olive oil, and you’re looking at the easiest (and tastiest) fruit salad ever.
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