Arugula Salad With Blueberry Dressing Recipes

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.

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.

Steps:

• For dressing, place 1/4 cup strawberries, vinegar, oil, honey and salt in a blender; cover and process until smooth., Roll goat cheese in pistachios; cut into eight slices. Divide the arugula among four salad plates; top each with blackberries, blueberries, jicama, remaining strawberries and two slices of goat cheese. Drizzle with dressing.

Steps:

• Cook Almonds
• Preheat oven to 350 degrees
• Place 1 tablespoon of honey, butter, and 1/2 teaspoon of olive oil in a medium oven safe pan.
• Heat pan on the stovetop until butter is melted, stirring to combine
• Add almonds and salt and stir to coat.
• Spread almonds in an even layer and bake for approx 8 minutes or until golden brown.
• Stir after the first 5 minutes.
• Once golden spread almonds out on parchment paper to cool completely.
• Store in an airtight container until ready to use.
• Prepare Dressing
• Combine lemon juice, garlic, and salt in a small bowl.
• Let stand for 5 minutes to mellow garlic if desired.
• Add 2 tablespoons of honey and stir well.
• Add 1/4 cup of EVO in a slow drizzle whisking all the time.
• Add more honey and olive oil if too tart or add more lemon juice if too bland. Add pepper to taste.
• Assemble Salad
• Place arugula in a bowl with 2 tablespoons of dressing. Toss to combine
• Scatter blueberries, goat cheese and almonds on the top. Serve immediately with extra dress to be passed.