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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
    • Partners
    • In the Press
    • Bylaws
    • Employment

Arugula, Spinach and Strawberry Salad

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Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. To use regular balsamic, bring ½ cup of it to a boil over high heat in a small skillet. Cook until the vinegar begins to thicken and is syrupy, 2 to 3 minutes. Makes 4 servings, about 1½ cups each.

Ingredients:
½ cup chopped walnuts or pecans
2 cups baby arugula, or torn arugula leaves
2 cups baby spinach, or torn spinach leaves
2 cups sliced strawberries
½ cup Parmesan cheese, shredded (optional)
¼ teaspoon freshly ground pepper
1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil

Toast nuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes. Add arugula, spinach, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.

— Recipe adapted from www.eatingwell.com

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