Best Blueberry Arugula Salad With Honey Lemon Dressing Recipes

Berry and Arugula Salad with Homemade Blueberry Vinaigrette image

Provided by Tierra_Beloved

Time 30m

Yield 4

Number Of Ingredients 19

½ cup frozen blueberries
½ cup frozen raspberries
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon fresh lemon juice
Himalayan pink salt and freshly ground black pepper to taste
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon Himalayan pink salt
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 cups arugula
½ cup fresh blueberries
½ cup fresh strawberries, sliced
¼ cup fresh blackberries
¼ cup fresh raspberries
¼ cup walnuts, chopped
¼ cup dried cranberries

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

Arugula Salad With Blueberry Dressing image

Provided by InnerHarmonyNutriti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup fresh blueberries or 1/2 cup frozen blueberries
4 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar or 3 tablespoons white balsamic vinegar
2 tablespoons lemon juice
1/2 tablespoon liquid sweetener, of your choice
1/8 teaspoon salt
5 ounces arugula
4 mushrooms, sliced
4 leaves radicchio, torn
1/4 cup blueberries (if there are leftover)
parmesan cheese, shaved (optional for non-vegans)

Steps:

In a blender, put all the ingredients for the blueberry dressing and blend well. Set aside. Do not refrigerate as it will solidify.
In a bowl, mix arugula, radicchio, and mushrooms and transfer to a large plate or four individual plates. Top with leftover blueberries and shaved Parmesan cheese (if you are using any).
Serve with the dressing.

Nutrition Facts : Calories 158.6, Fat 13.9, SaturatedFat 1.9, Sodium 86.2, Carbohydrate 8.1, Fiber 1.5, Sugar 5.2, Protein 1.9