Arugula & Strawberry Salad

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Arugula & Strawberry Salad

Arugula & Strawberry Salad

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.

Serves 4

Prep Time 20 min

Total Time 25 min.

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.


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