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Strawberry and Arugula Salad with Manchego Fricos

  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 9 mins

Ingredients

  • 1 cup shredded Manchego cheese, shredded (4 ounces)
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups strawberries, halved and/or quartered
  • 4 cups baby arugula

Directions

  1. For fricos, heat a medium nonstick skillet over medium heat. Sprinkle one-third of the cheese over the bottom of the skillet, shaking the skillet so the cheese is in an even layer. Cook for 2 to 3 minutes or until cheese browns around the edges. Remove skillet from heat for 30 to 40 seconds or until cheese is set. Using a spatula and fork, carefully turn frico over, return to heat and cook for 1 to 2 minutes more or until underside is golden. Slide frico out of pan onto a wire rack. Repeat with the remaining cheese to make 3 fricos.
  2. For salad in a large bowl combine olive oil, balsamic vinegar, salt, and pepper. Add strawberries and arugula; toss to coat. Transfer salad to 6 serving plates or a large platter.
  3. Break fricos into pieces and serve with salad.

Nutrition Facts (Strawberry and Arugula Salad with Manchego Fricos)

  • Per serving:
  • 165 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 17 mg chol. ,
  • 192 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 6 g pro.

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