Here is a robust salad that includes a good amount of berries. It is suitable for both lunch and dinner. If you want to add more ingredients, go ahead; it’s still excellent as is.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 salads |
Ingredients
- 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
Instructions
- 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.
Reviews
A little too vinegary for me.