Greens and Berries Spring Salad
1/2 cup chopped walnuts
4 cups baby arugula, or torn arugula leaves
2 cups sliced strawberries, (about 10 ounces)
Vegan Parmesan topping, for sprinkling (recipe below)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons aged balsamic vinegar, (see Ingredient note)
1 tablespoon extra-virgin olive oil
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.
Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
1 cup soaked and dried Brazil nuts
1 teaspoon chopped garlic
⅓ teaspoon salt
Pinch nutritional yeast
Place all ingredients in a food processor with the “S” blade on. Process until well incorporated and the consistency of bread crumbs.
Light an fresh sounds so appetizing this time of year! Especially since we need to fit in to swim suits and shorts soon ; ) This salad is quick, delicious and super healthy plus it’s a hit out picnics and outdoor fetes! Enjoy!
May 2, 2012