Arugula and Blueberry Salad Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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