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Spinach, Arugula & Strawberry Salad


A refreshing springtime salad which offers a lively taste sensation and is topped with savory Romano cheese shreds.

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  • 3 cups baby spinach or torn spinach leaves
  • 3 cups salad blend of arugula, frisee and radicchio lettuce
  • 1 cup sliced strawberries (about 6 ounces)
  • 1/4 cup chopped walnuts (optional)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh temon juice
  • 1 teaspoon honey
  • 1 ounce shredded Romano or Parmesan cheese


Servings 4


Step 1

In large bowl combine and toss salad greens. Add strawberries and walnuts; toss gently. Whisk vinegar, oil, lemon juice and honey in small bowl. Divide salad among 4 plates. Drizzle dressing over greens right before serving. Shred Romano cheese over salad to garnish using Cheese Plane Shredder.
Makes 4 servings

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