Arugula Salad with Roasted Strawberry Honey Salad Dressing
- Serves 4 (with plenty of leftover dressing)
- Prep time: 5 minutes
- Cook time: 25 minutes
- 3 cups strawberries, hulled (about 1 quart)
- 1⁄4 cup honey
- 5 large mint leaves
- 1⁄2 cup apple cider vinegar
- Salt and pepper
- 8 cups arugula
- 1⁄4 cup toasted pistachio nuts or pine nuts
- 4 green onions, chopped up to 1⁄2 inch of the green stem
- 1⁄4 cup Manchego or Parmesan cheese
- Preheat the oven to 375°. Place the strawberries on a baking sheet and roast until the berries are softened and have released a lot of juice, about 25 minutes. Transfer to a blender and add the honey, mint and vinegar. Blend on high speed until smooth and creamy. Add 1⁄2 teaspoon each salt and pepper. Blend for 2 minutes.
- Divide the arugula among four plates. Sprinkle evenly with the nuts and onions. Drizzle with salad dressing and top with shaved Manchego or Parmesan.
NUTRITIONAL INFO
1 SERVING (OF 4): CALORIES 262; FAT 13.9 g (sat 6.5 G, mono 2.0 G, poly 1.4 G); PROTEIN 8.9 g; CARBS 30.3 g; FIBER 4.5 g; CHOLEST 22.5 mg; IRON 1.7 mg; SODIUM 52 mg; CALCIUM 289 mg
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