Print Strawberry and Arugula Salad
This salad is delightful on a summer day, boasting vibrant color and taste. Arugula is also a fabulous source of calcium. As the season gets hotter the arugula will become leggy, reseed them now for a late summer and early autumn harvest. Contributed by April Crowell
Ingredients
1/2 c. chopped walnuts
4 cups baby arugula or torn arugula
2 cups strawberries, sliced
Ground pepper
Salt
2 T. balsalmic vinegar
1 T. extra virgin olive oil
Fresh goat cheese
Instructions
Toast walnuts in dry skillet over medium heat until light brown and fragrant. Toss arugula with strawberries, oil and vinegar, add in walnuts and goat cheese. Season to taste. Enjoy.
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