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    Arugula & Strawberry Salad


    Source of Recipe


    Eating Well Magazine April/May 2005


    Recipe Introduction


    Prep Time: 20 minutes; Start to Finish: 25 minutes


    List of Ingredients


    • 1/2 cup chopped walnuts
    • 4 cups baby arugula or torn arugula leaves
    • 2 cups sliced stawberries (about 10 ounces)
    • 2 oz Parmesan cheese, shaved & crumbled into small pieces (1/2 cup)
    • 1/4 tsp freshly ground pepper
    • 1/8 tsp salt
    • 2 tbsp aged balsamic vinegar
    • 1 tbsp extra-virgin olive oil


    Instructions


    1. Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3-5 minutes. Transfer to a salad bowl; let cool for 5 minutes.
    2. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.


    Final Comments


    Makes 4 servings, 1 1/2 cup each.
 

 

 

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