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  • 1 pint medium strawberries, cleaned, hulled, and sliced 1/4-inch thick
  • 2 cups (tightly packed) baby arugula
  • 1 cup (loosely packed) cress (watercress, upland cress, or a combination), leaves and tender stems only
  • 1 cup (loosely packed) flat-leaf parsley, leaves and tender stems only
  • 1/4 cup (loosely packed) fresh tarragon leaves
  • 1/4 cup (loosely packed) fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Freshly ground black pepper


  1. Place the sliced strawberries in a medium bowl.
  2. Fill a deep bowl with cool water. Add arugula, cress, parsley, tarragon and mint, swish around to clean, and lift into the basket of a salad spinner. Spin dry and transfer to a large salad bowl.
  3. Whisk oil, vinegar, poppy seeds, honey, salt and pepper until emulsified. (Or shake vigorously in a lidded jar.) Spoon 1 tablespoon vinaigrette over strawberries; toss gently to coat. Spoon 2 tablespoons vinaigrette over herbs; toss gently. Scrape berries over herbs. Taste, adding more vinaigrette if desired.  Serve immediately.
Recipe by Cheryl Sternman Rule

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The recipe was originally published as Strawberry Herb Salad with Poppy Seed Vinaigrette on

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