Arugula, Frisee, and Red-Leaf Salad with Strawberries

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Arugula, Frisee, and Red-Leaf Salad with Strawberries

Create your own salad mix with a combination of three leafy-green varieties, each with its own unique color, texture, and flavor. In this salad, peppery, dark-green arugula contrasts with sweet, crisp red-leaf lettuce and light-green, lacy, bitter frisee. (A member of the chicory family, frisee is more delicate and has a less bitter flavor than chicory.) If you prefer a lighter dish, you can easily keep this salad lean and simple by omitting the walnuts and goat cheese.

Per serving: 383 calories; 15 g protein; 30 g fat; 18 g carbs; 7 g fiber.

Prep: 35 minutes
Total: 35 Minutes

Ingredients

Serves 4

4 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon minced fresh thyme leaves
Coarse salt and ground pepper
3 cups baby arugula (about 2 ounces), washed and dried
3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
3 cups (about 1 small head) frisee , trimmed, washed, dried, and torn into bite-size pieces
1 pint strawberries, washed, dried, hulled, and quartered
1/2 cup walnuts, toasted and coarsely chopped (optional)
2 Belgian endives, leaves separated, washed and dried
6 ounces goat cheese, crumbled (optional)

Directions

In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.
On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.

From Body+Soul, April/May 2006