“This simple salad is very refreshing and looks very pretty. The pink color of the dressing makes it a perfect salad for a Valentine’s Day dinner. If you are not vegan, I think adding some shaved Parmesan cheese on top goes very well with this salad. Please also visit my blog, www.innerharmonynutrition.com, for more gluten-free pesco-vegetarian recipes.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender, put all the ingredients for the blueberry dressing and blend well. Set aside. Do not refrigerate as it will solidify.
  2. 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).
  3. Serve with the dressing.

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