• Prep Time: 15 minutes
  • Cooking Time: 9 minutes
  • Serves: 6

Strawberry and Arugula Salad with Manchego Fricos

Category: Side Dishes, Dinner Party, Salads

 Ingredients List

  • 1 cup shredded Manchego cheese, shredded (4 ounces)
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups strawberries, halved and/or quartered
  • 4 cups baby arugula


1. For fricos, heat a medium nonstick skillet over medium heat. Sprinkle one-third of the cheese over the bottom of the skillet, shaking the skillet so the cheese is in an even layer. Cook for 2 to 3 minutes or until cheese browns around the edges. Remove skillet from heat for 30 to 40 seconds or until cheese is set. Using a spatula and fork, carefully turn frico over, return to heat and cook for 1 to 2 minutes more or until underside is golden. Slide frico out of pan onto a wire rack. Repeat with the remaining cheese to make 3 fricos.
2. For salad in a large bowl combine olive oil, balsamic vinegar, salt, and pepper. Add strawberries and arugula; toss to coat. Transfer salad to 6 serving plates or a large platter.
3. Break fricos into pieces and serve with salad.

...........Nutrition Facts..............
(Strawberry and Arugula Salad with Manchego Fricos)

Per serving:
165 kcal cal.,
13 g fat
(5 g sat. fat,
1 g polyunsaturated fat,
7 g monounsatured fat),
17 mg chol.,
192 mg sodium,
8 g carb.,
2 g fiber,
5 g sugar,
6 g pro.
Percent Daily Values are based on a 2,000 calorie diet

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