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Arugula & Strawberry Salad

  • 20 m
  • 25 m
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


  • 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 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.
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