Arugula & Strawberry Salad


UPDATED: Wednesday May 28, 2014 1:47 PM

From Giant Eagle by Eating Well

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 tablespoons aged balsamic vinegar, (see Ingredient note)
  • 1 tablespoon extra-virgin olive oil

Recipe Directions:

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.

Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.