ARUGULA SALAD WITH BLUEBERRY DRESSING

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Arugula Salad With Blueberry Dressing image

This simple salad is very refreshing and looks very pretty. The pink color of the dressing makes it a perfect salad for a Valentine's Day dinner. If you are not vegan, I think adding some shaved Parmesan cheese on top goes very well with this salad. Please also visit my blog, www.innerharmonynutrition.com, for more gluten-free pesco-vegetarian recipes.

Provided by InnerHarmonyNutriti

Categories     Salad Dressings

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

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