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Arugula, Baby Spinach and Blueberry Summertime Salad

by Susan Russo
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blueberrysaladMoms and grandmas love blueberries. Think about it. Doesn't your family have cherished recipes for blueberry pie and blueberry muffins? What about blueberry cobbler and frosted blueberry sweet rolls?

Why are blueberries so beloved? It could be their association with lazy summer days, Fourth of July cookouts, or time spent baking in grandma's cozy kitchen. Whatever it is, blueberries are sweet and easy-going, like the girl next door.

But like the proverbial librarian who lets down her hair, blueberries can also be sexy. That's right. Sprinkle plump, juicy summertime blueberries on peppery wild arugula or watercress for a stylish salad.

Top crostini with warm goat cheese, fresh blueberries, and rosemary for a sleek summertime appetizer. Add them to a martini made with blueberry vodka for a sophisticated summertime cocktail.

So while they're in season, explore the sexy side of blueberries. Just don't tell grandma. She wouldn't approve.

Arugula, Baby Spinach and Blueberry Summertime Salad 

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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