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Recipe
Arugula & Strawberry Salad
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4 X 6
Source:
©
EatingWell
Magazine
Recipe
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Active Time:
20 Minutes
Total Time:
25 Minutes
Yield:
4 servings, 1 1/2 cups each
A rich source of iron and vitamins A and C, arugula is nonetheless in desperate need of balancing—here, with aged balsamic vinegar, walnuts and strawberries, another one of springtime’s jewels.
RECIPE INGREDIENTS
1/2 cup chopped
walnuts
4 cups baby
arugula
or torn
arugula
leaves
2 cups sliced
strawberries
(about 10 ounces)
2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)
1/4 teaspoon freshly ground
pepper
1/8 teaspoon
salt
2 tablespoons aged balsamic
vinegar
(see Ingredient note)
1 tablespoon extra-virgin
olive oil
Ingredient Note: Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. If you don't want to spring for a $40 bottle, use regular balsamic. Alternatively, bring 1/2 cup regular balsamic vinegar to a boil over high heat in a small skillet. Cook until the vinegar begins to thicken and become syrupy, 2 to 3 minutes.
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DIRECTIONS
Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.
Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
Recipe reprinted by permission of
©
EatingWell
Magazine
. All rights reserved.
Date Added:
01/01/2008
Part of These Recipe Collections
Find Similar Recipes »
Local Garden: Spring Sides
Nutrition Facts per Serving
Yield:
4 servings, 1 1/2 cups each
Calories:
204
Fat. Total:
16g
Protein:
7g
Carbohydrates, Total:
10g
Fat, Saturated:
3g
Fiber:
3g
Cholesterol:
7mg
Sodium:
251mg
% Cal. from Fat:
71%
Recipe error? Contact customer service.
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