Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Elevated Breakfast for Dinner
Strawberry Arugula Salad
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 294
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 6 mg
- Sodium
- 271 mg
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 294
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 6 mg
- Sodium
- 271 mg
Ingredients
Directions
- Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes.
- Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately.
