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Arugula & Strawberry Salad
Source: © EatingWell Magazine
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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.
Arugula & Strawberry Salad Recipe at Cooking.com
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%
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