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Arugula With Blueberries and Feta

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“Salad recipe from Oprah magazine.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 14 cup sliced almonds
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons honey mustard
  • 1 teaspoon ground coriander
  • 1 teaspoon honey (if needed)
  • salt and pepper
  • 5 tablespoons vegetable oil
  • 5 ounces baby arugula
  • 4 ounces feta cheese, sliced or crumbled
  • 1 13 cups blueberries, or half pint

Directions

  1. Preheat oven to 350. Bake almonds until golden, 5 to 7 minutes, stirring once.
  2. Whisk together vinegar, mustard, coriander, salt and pepper. Slowly whisk in oil.
  3. Arrange arugula on each of 4 plates. Top with an ounce of feta, 1/3 cup blueberries, sprinkle with almonds and drizzle dressing atop. Use honey if blueberries are tart.

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