Lunch: Arugula and Blueberry Salad Recipe | Myrecipes
Recipe by Cheryl Sternman Rule Heating the pistachios in olive oil maximizes their aroma and rich, buttery texture, but you can skip this step if you like.
Ingredients
1 cup blueberries
2 1/2 teaspoons sherry vinegar
1 tablespoon olive oil
1/4 cup shelled unsalted pistachios
4 cups baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Combine blueberries and vinegar in a small bowl; let stand 2 minutes. Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add pistachios to pan; cook 2 minutes, stirring occasionally. Place arugula in a medium bowl. Add blueberry mixture, pistachio mixture, salt, and pepper to arugula; toss to coat.
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Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |