Mixed Greens with Blueberry Vinaigrette

Blueberries in the salad and in the infused vinegar contribute antioxidants. Start early on this recipe in order to make the fresh blueberry vinegar. Store leftover infused vinegar in the refrigerator for up to two weeks; use it as part of a marinade for pork, chicken thighs, or duck.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 54%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.8g
  • Carbohydrate: 7.3g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 115mg
  • Calcium: 30mg

Ingredients

  • 3 tablespoons Blueberry Vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon country-style Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons extravirgin olive oil
  • 4 cups baby arugula leaves
  • 1 cup chopped frisée
  • 1 cup blueberries
  • 1/2 cup thinly sliced red onion

Preparation

  1. 1. Combine Blueberry Vinegar, honey, mustard, salt, and pepper in a small bowl. Gradually add oil, stirring with a whisk. Combine arugula, frisée, blueberries, and onion in a large bowl. Arrange 1 cup salad onto each of 6 plates; drizzle 1 tablespoon vinegar mixture onto each serving.
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