Greens And Berries Spring Salad

• 1/2 cup chopped walnuts
• 4 cups baby arugula or torn arugula leaves
• 2 cups strawberries sliced, about 10 ounces
• vegan Parmesan topping, for sprinkling, recipe below
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 2 tablespoons aged balsamic vinegar see Ingredient note
• 1 tablespoon extra-virgin olive oil
• 1 cup brazil nuts soaked and dried
• 1 teaspoon chopped garlic
• 1/3 teaspoon salt
• 1 pinch nutritional yeast
• 1 pinch oregano

1. Toast walnuts 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.
2. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
3. Place all ingredients in a food processor with the "S" blade on. Process until well incorporated and the consistency of bread crumbs.

walnuts, baby arugula, strawberries, parmesan topping, freshly ground pepper, salt, aged balsamic vinegar, extravirgin olive oil, nuts, garlic, salt, nutritional yeast, oregano

Taken from www.yummly.com/recipe/Greens-and-Berries-Spring-Salad-1655981 (may not work)