BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE
Here's a hearty salad that comes with a healthy serving of berries! You can enjoy it for lunch or dinner. Feel free to add additional ingredients if you want, but it's delicious as is.
Provided by Tierra_Beloved
Categories Arugula Salad
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Place blueberries, raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper for vinaigrette to a blender. Blend for at least 1 minute.
- Keep the blender running and remove the air cap. Pour in olive oil in a slow, steady stream. Blend until vinaigrette is smooth and emulsified, 10 to 15 seconds.
- Combine lemon juice, honey, salt, and pepper for salad in a large bowl; whisk until combined. Drizzle in olive oil while whisking rapidly until the mixture is smooth.
- Add arugula, all fresh berries, walnuts, and cranberries to the bowl; toss well to coat with lemon juice mixture.
- Divide salad among four serving bowls. Drizzle each with desired amount of vinaigrette. Serve immediately.
Nutrition Facts : Calories 517.6 calories, Carbohydrate 40.4 g, Fat 40.3 g, Fiber 5.4 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 598 mg
LEMON BLUEBERRY SALAD DRESSING
A quick and easy homemade salad dressing that's great for the summer. Shake well before use. If dressing has too much bite, add more blueberries and mix again.
Provided by EvilJekyll
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- Blend olive oil, vinegar, blueberries, and lemon juice together in a blender until smooth. Add sesame seeds and stir to combine.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 1 g, Fat 11 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.5 g, Sodium 0.3 mg, Sugar 0.5 g
BLUEBERRY ARUGULA SALAD WITH HONEY-LEMON DRESSING
Number Of Ingredients 11
Steps:
- Cook Almonds
- Preheat oven to 350 degrees
- Place 1 tablespoon of honey, butter, and 1/2 teaspoon of olive oil in a medium oven safe pan.
- Heat pan on the stovetop until butter is melted, stirring to combine
- Add almonds and salt and stir to coat.
- Spread almonds in an even layer and bake for approx 8 minutes or until golden brown.
- Stir after the first 5 minutes.
- Once golden spread almonds out on parchment paper to cool completely.
- Store in an airtight container until ready to use.
- Prepare Dressing
- Combine lemon juice, garlic, and salt in a small bowl.
- Let stand for 5 minutes to mellow garlic if desired.
- Add 2 tablespoons of honey and stir well.
- Add 1/4 cup of EVO in a slow drizzle whisking all the time.
- Add more honey and olive oil if too tart or add more lemon juice if too bland. Add pepper to taste.
- Assemble Salad
- Place arugula in a bowl with 2 tablespoons of dressing. Toss to combine
- Scatter blueberries, goat cheese and almonds on the top. Serve immediately with extra dress to be passed.
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