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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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight High Calcium High Fiber Low Calorie Low Carb Low Cholesterol Low Sodium

Serves Prep Time Total Time
4 20 min 25 min

Directions

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 Instruction

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

  • 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