Saturday, February 6, 2016

Arugula and Blueberry Salad with Toasted Pine Nuts


It's easy to forget that this vibrant and tasty Arugula and blueberry salad is full of heart-healthy nutrition and packs a lot of essential vitamins that are very beneficial to maintaining a healthy lifestyle. A go-to quick and easy recipe you will love!


- 1 1/2 cups blueberries
- 2 Tbs dried cranberries
- 2 1/2 tsp. white wine vinegar
- 2 tsp. lemon juice
- 1 tsp. Splenda
- 4 cups Arugula 
- 1 Tbs olive oil
- 1/4 cup pine nuts
- 1/8 tsp. kosher salt
- 1/8 tsp. freshly ground pepper

Combine first 5 ingredients in a large bowl and let stand for 2 minutes. Add Arugula. No need to toss yet. Heat a small skillet over medium heat. Add olive oil, pine nuts, salt and pepper. Cook for 2 minutes, stirring frequently so the pine nuts do not burn. Spoon heated pine nuts over Arugula and toss all together to coat evenly. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Do what you can with what you have, where you are." - Anonymous

No comments:

Post a Comment