Strawberry and Arugula Salad with Manchego Fricos
- Makes: 6 servings
- Prep: 15 mins
- Cook: 9 mins
- 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
- 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.
- 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.
- 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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