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Arugula, Baby Spinach and Blueberry Summertime Salad

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Makes 4 servings

Salad:

4 cups arugula
4 cups baby spinach
1/2 cup blueberries

Dressing:
1 1/2 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
2 teaspoons lemon juice

1 teaspoon honeyspoon
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.

 

Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of  Recipes Every Man Should Know and The Encyclopedia of Sandwiches.

 

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