Veggie Week: Arugula & Alfalfa Sprout Salad with Chickpeas, Walnuts & Strawberries

The leftover alfalfa lurking in my refrigerator leftover from this heavenly sandwich endeavor conspired with the peak of strawberry season (at least here in Philadelphia) to inspire this salad. I won't lie, I bought two 1-lb boxes of beautiful strawberries at the store this afternoon, and currently there is exactly one box residing in my kitchen. But when they're this good, why resist?

Look at all that delicious biodiversity.

This salad is just as the title describes it, with just the sliced yellow and pale green parts of a green onion tossed in. I made a vinaigrette with canola oil (yep, I forgot to get olive oil at the store) and lime juice with a dash of salt and pepper. 


And about 3/4 lb of strawberries for dessert.


Quote of the Day #2: This special feeling we have towards fruit, its glory and abundance, is I would say universal... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provide. ~ Jane Grigson