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Kick-Start Your Summer with this Fresh and Fruit-Filled Salad (Featuring Highmark Pittsburgh)
FoodService Director Magazine

Source: Highmark (Parkhurst), Pittsburgh

Arugula & Summer Berry Salad

Kickstart your summer with this fresh and fruit-filled salad.

Ingredients

  • 1/2 cup almonds
  • 4 cups baby arugula
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 oz. shaved Asiago cheese
  • 1 tsp. freshly ground pepper
  • 1 tsp. kosher salt
  • 1 tbsp. stone-ground mustard
  • 1 tbsp. brown sugar
  • 2 tbsp. aged balsamic vinegar
  • 2 tbsp. extra-virgin olive oil

Steps

  1. Roast almonds in small sheet tray about 7 to 8 minutes until lightly browned and aromatic. Transfer to bowl; let cool 5 minutes.
  2. Add arugula, strawberries, blueberries, raspberries, Asiago, pepper and salt. Toss gently and transfer to serving bowl.
  3. In separate bowl, whisk remaining ingredients together, drizzle over salad and serve.


View original article
Kick-Start Your Summer with this Fresh and Fruit-Filled Salad (Featuring Highmark Pittsburgh)
FoodService Director Magazine

Source: Highmark (Parkhurst), Pittsburgh

Arugula & Summer Berry Salad

Kickstart your summer with this fresh and fruit-filled salad.

Ingredients

  • 1/2 cup almonds
  • 4 cups baby arugula
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 oz. shaved Asiago cheese
  • 1 tsp. freshly ground pepper
  • 1 tsp. kosher salt
  • 1 tbsp. stone-ground mustard
  • 1 tbsp. brown sugar
  • 2 tbsp. aged balsamic vinegar
  • 2 tbsp. extra-virgin olive oil

Steps

  1. Roast almonds in small sheet tray about 7 to 8 minutes until lightly browned and aromatic. Transfer to bowl; let cool 5 minutes.
  2. Add arugula, strawberries, blueberries, raspberries, Asiago, pepper and salt. Toss gently and transfer to serving bowl.
  3. In separate bowl, whisk remaining ingredients together, drizzle over salad and serve.


View original article