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 tablespoon aged balsamic vinegar, (see Ingredient note)
- 1 tablespoon extra-virgin olive oil
Cooking Directions
Step 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.
Step 2
Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
Nutrition Info
- Serving: Per serving
- Calories: 204
- Carbohydrates: 10g
- Fat: 16g
- Protein: 7g
- Dietary Fiber: 3g
- Saturated Fat: 3g
- Monounsaturated Fat: 5g
- Cholesterol: 7mg
- Potassium: 262mg
- Sodium: 251mg
- Exchanges: 1/2 fruit, 1 vegetable, 1 lean meat, 2 1/2 fat
- Carbohydrate Servings: 1/2