Strawberry Rocket Leaves and Caramelized Walnut Salad
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 6861 times
Strawberry rocket leaves and caramelized walnut salad, a perfect hearty summer salad, bittersweet rocket (arugula)leaves combined with the sweet strawberries flavourfully tossed, topped with muesli and caramelized walnuts is sure to be enjoyed.
- Heat the sugar and 2 tbsp water in a deep non-stick pan and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the walnuts, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Remove from the flame and allow it to cool. Use as required.
- Put the rocket leaves(arugula)in vesselful of icecold water for half an hour. It will make them crisp.
- Drain the water ,add the strawberries.
- Sprinkle the sugar and add the balsamic vinegar and toss lightly.
- Top with crunchy muesli and caramelized walnuts and serve immediately.
- You can store the caramelized walnuts in an air-tight container for at least 4 to 5 days.
Nutrient values per serving
|Vitamin A||8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||20.8 mg|
|Folic Acid||0 mcg|
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