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Arugula and Strawberry Salad

Ingredients

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

Recipe

1. 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.

2. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve.

Adapted from Eating Well

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