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Arugula & Strawberry Salad
http://www.eatingwell.com/recipes/arugula_strawberry_salad.html From EatingWell:
EatingWell for a Healthy Heart Cookbook (2008)
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.
4 servings, 1 1/2 cups each
Active Time: 20 minutes |
Total Time: 25 minutes 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
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.
Per serving :
16 g Fat;
3 g Sat;
5 g Mono;
7 mg Cholesterol;
10 g Carbohydrates;
7 g Protein;
3 g Fiber;
251 mg Sodium;
262 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 vegetable, 1 lean meat, 2 1/2 fat Tips & Notes
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.