Spinach, Arugula & Strawberry Salad

By á-1785

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

Ingredients

• 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

Preparation

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