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Strawberry and Parmesan arugula salad https://www.metro.ca/userfiles/image/recipes/salade-roquette-fraise-parmesan-3919.jpg PT05M PT10M PT15M
In a small pan over medium heat, reduce the balsamic vinegar by half. Remove from heat and let cool. Place the arugula and strawberries on plates. Pour the olive oil and lukewarm balsamic vinegar reduction. Toss and garnish with Parmesan. Serve as an appetizer with fresh bread.
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1 cup (250 mL) balsamic vinegar 4 cups (1 L) Arugula, shredded 16 strawberries, halved 1/4 cup (60 mL) extra virgin olive oil 1/3 cup (80 mL) parmesan chips
Strawberry and Parmesan arugula salad

Strawberry and Parmesan arugula salad

Rate this recipe
14 Votes
4
servings
0:05
Preparation
0:10
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    balsamic vinegar
  • 4 cups
    (1 L)
    Arugula, shredded
  • 16
    strawberries, halved
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    340 g PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


  • 1/3 cup
    (80 mL)
    parmesan chips
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    DELI CUT,2.86/100 G


Imprimer ma sélection

Preparation

In a small pan over medium heat, reduce the balsamic vinegar by half. Remove from heat and let cool. Place the arugula and strawberries on plates. Pour the olive oil and lukewarm balsamic vinegar reduction. Toss and garnish with Parmesan. Serve as an appetizer with fresh bread.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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