Arugula & Strawberry Salad |
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Makes 4 servings. Recipe adapted from AARP.
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 note) 1 tablespoon extra-virgin olive oil small handful pomegranate seeds (optional) Nutritional info per serving Calories: 202 Total Fat: 16g Cholesterol: 7mg Sodium: 251mg Total Carbs: 10g Dietary Fiber: 3g Protein: 7g Potassium: 262mg |
Directions
Tips
Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. If you don’t want to spend about 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.
- 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, sprinkle on pomegranate seeds and serve at once.
Tips
Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. If you don’t want to spend about 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.
