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.
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.
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.
Nutrition Facts
Per Single Serving / Serves 4 Total
Calories 204
Total Carbohydrates 10gm 3%
Calories from fat 144
Total Fat 16gm 25%
Saturated Fat 3gm 15%
Mono Unsaturated Fat 5gm
Protein 7gm
Cholesterol 7mg 2%
Fiber 3gm 3%
Sodium 251mg 10%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
~*~ Shar ~*~
Posted by: ColorMyPony@aol.com
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