Strawberry and Arugula Salad with Manchego Fricos

By JenHall

haven't tried this yet

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

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

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) Servings Per Recipe 6,
cal. (kcal) 165,
Fat, total (g) 13,
chol. (mg) 17,
sat. fat (g) 5,
carb. (g) 8,
Monosaturated fat (g) 7,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 2,
sugar (g) 5,
pro. (g) 6,
vit. A (IU) 583,
vit. C (mg) 44,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 20,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 192,
Potassium (mg) 136,
calcium (mg) 192,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet