Arugula Salad with Grilled Chicken & Strawberries

The weather was so unbelievably beautiful today especially since originally the forecast was for rain and storms all day.

I felt like something light for dinner this evening so I decided to make a salad. My family didn’t mind since I always make big meals. So tonight was light and easy.

I had some chicken (which I grilled), strawberries, Ciliegene Mozzarella, and Arugula on hand and made some fresh croutons.

Then I made a Pomegranate Raspberry Vinaigrette to go with the salad. For those of you that purchase store bought vinaigrette’s it’s so easy to make your own. A simple rule of thumb is:

3 parts oil to 1 part vinegar. I tend to make it with 1/2 the amount of vinegar to the oil. That’s because I like mine with a little more tang. Then I added some Dijon mustard, Agave Nectar for sweetness and a little salt and pepper. You can also add some chopped shallots and minced garlic if you like. I didn’t add those this evening.

Tonight’s dish was simple and delicious. In fact, the croutons I made by just using some whole grain slices of bread. Then spraying them with Pam, adding a little salt and pepper and putting them in the oven until brown and crispy. Then I just sliced them into cubes and added them to the salad. Easy, delicious and low fat.

So if you’re in the mood for something light, why not whip up a salad for yourself using the ingredients you have around. Whether you have red wine vinegar, balsamic, strawberry or any type of vinegar you can make a vinaigrette with the oil you have on hand, although Olive Oil would be my preference. It’s that simple. Give it a try!