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