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.

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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