Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Heating the pistachios in olive oil maximizes their aroma and rich, buttery texture, but you can skip this step if you like.

Cheryl Sternman Rule
Recipe by Cooking Light July 2015

Gallery

Credit: Romulo Yanes; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Nutrition Facts

101 calories; fat 7.1g; saturated fat 0.9g; mono fat 4.3g; poly fat 1.5g; protein 2g; carbohydrates 8g; fiber 2g; iron 1mg; sodium 126mg; calcium 43mg.
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