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.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 204 calories; 16 g fat (3 g sat, 5 g mono); 7 mg cholesterol; 10 g carbohydrate; 7 g protein; 3 g fiber; 251 mg sodium; 262 mg potassium.
Nutrition bonus: Vitamin C (70% daily value), Calcium (20% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 vegetable, 1 lean meat, 2 1/2 fat

TIP: 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.

Delicious, healthy and soo easy. A wonderful addition to an entertaining menu!!

Sarah , Wilton, CT