BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS

ARUGULA STRAWBERRY PECAN SALAD

This is a light salad that we use as a pallet refresher after a rich meal or at breakfast/brunch

Ingredients:

4 cups loosely packed fresh arugula, washed, dried

EVOO, sea salt, as needed

1 - 2 teaspoon lemon zest (optional)

1 pint strawberries, washed, sliced
1/2 cup pecan halves, toasted *

Drizzle of balsamic, reduced to syrup

Method:

Place greens in bowl; lightly coat with EVOO. Add pinch or more seasalt and lemon zest, if using.  Plate up greens (serves 4). Distribute the strawberries and pecans equally over each. Drizzle with balsamic syrup and serve.

TO RECIPES

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