(The ad below will not display on your printed page)
Arugula & Strawberry Salad
EatingWell Test Kitchen
“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.”
½ 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 ( ½ cup)
¼ teaspoon freshly ground pepper
⅛ teaspoon salt
2 tablespoons aged balsamic vinegar, (see Ingredient note)
1 tablespoon extra-virgin olive oil
1Toast 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.
2Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
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 ½ 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.