Arugula With Blueberries and Feta |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Salad recipe from Oprah magazine. Ingredients:
1/4 cup sliced almonds |
2 tablespoons rice wine vinegar |
2 teaspoons honey mustard |
1 teaspoon ground coriander |
1 teaspoon honey (if needed) |
salt and pepper |
5 tablespoons vegetable oil |
5 ounces baby arugula |
4 ounces feta cheese, sliced or crumbled |
1 1/3 cups blueberries, or half pint |
Directions:
1. Preheat oven to 350. Bake almonds until golden, 5 to 7 minutes, stirring once.
2. Whisk together vinegar, mustard, coriander, salt and pepper. Slowly whisk in oil.
3. Arrange arugula on each of 4 plates. Top with an ounce of feta, 1/3 cup blueberries, sprinkle with almonds and drizzle dressing atop. Use honey if blueberries are tart.
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