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Arugula and Blueberry Salad

Photo: Romulo Yanes; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 1 1/2 cups)

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

Nutrition Information

  • calories 101
  • fat 7.1 g
  • satfat 0.9 g
  • monofat 4.3 g
  • polyfat 1.5 g
  • protein 2 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 126 mg
  • calcium 43 mg

How to Make It

  1. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.