arugula, strawberry, mango, citron, nut salad

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* Exported from MasterCook *

 

Arugula, Strawberry and Nut Salad (Venice)

 

Recipe By :Ciao Italia: Bringing Italy Home by Mary Ann Esposito

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup pine nuts or chopped walnuts

3/4 pound arugula -- stemmed and torn into pieces

12 ounces strawberries -- stemmed, washed, dried, and cut in half

1 ripe mango -- peeled and cut into small pieces

2 ounces candied citron -- diced

1/2 cup fresh orange juice

1/3 cup extra-virgin olive oil

1/2 teaspoon fine sea salt or more to taste

 

Preheat the oven to 350 degrees Fahrenheit.

 

Spread the nuts on a baking sheet and toast them for about 5 to 7 minutes, or

until they are browned. Transfer the nuts to a small bowl.

 

Fill a bowl with cold water and submerge the arugula in it. Let the arugula soak

for 5 to 10 minutes. Drain, and repeat the process one more time to make sure no

dirt or sand remains. Drain the arugula, spin it dry in a salad spinner or roll

it in a towel, pressing as much water out as possible. Transfer the arugula to a

salad bowl. Add the strawberries, mango, and citron. Toss the mixture gently.

 

Pour the orange juice into a small bowl. Drizzle in the olive oil with a whisk a

little at a time until an emulsion is created. Stir in the salt.

 

Pour the dressing over the salad and toss it gently. Sprinkle the nuts over the

top and serve immediately.

 

 

Description:

" INSALATA DI RUCOLA, FRAGOLE E NOCI "

Cuisine:

" Italian "

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Per Serving (excluding unknown items): 235 Calories; 16g Fat (59.6% calories

from fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

216mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit;

3 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 4489 0 0 4088 0 0 0 1326

 

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