4 cups arugula
4 cups baby spinach
1/2 cup blueberries
1 1/2 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
2 teaspoons lemon juice
1 teaspoon honey
Zest of 1/2 lemon (about 1/2 teaspoon)
1 teaspoon minced fresh ginger
2-3 teaspoons finely chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Place arugula, spinach, and blueberries in a large bowl.
2. Whisk all dressing ingredients in a small bowl. Pour over salad, and gently toss. Divide evenly among four plates.
Here are some variations for this salad you might enjoy:
Top with a filet of roasted salmon.
Top with chili-lime shrimp.
Top with slices of grilled chicken and fresh watermelon chunks.
Sprinkle with crumbled goat or blue cheese and toasted pecans.
Recipe created by Susan Russo of Food Blogga.