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Summer Salad with Blueberries
Nb persons: 6
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Summer Salad with Blueberries The subtle sweetness of blueberries is an unexpected addition to a salad of peppery arugula. Return to Healthy Blueberry Menu. Ingredients | |
2 teaspoons | minced or grated fresh ginger |
1 tablespoon | rice-wine vinegar |
2 teaspoons | freshly squeezed lemon juice |
1/4 teaspoon | coarse salt |
3 | scallions, cut diagonally into 1/4-inch pieces |
1/2 small | jicama, (about 4 ounces), peeled and cut into 1/4-inch-thick |
matchsticks | |
1/2 | honeydew melon, peeled, seeded, and cut into 1/2-inch cubes (about 2 |
cups) | |
1 | orange bell pepper, cut into 1/4-inch-thick strips |
1 1/2 cups | fresh blueberries, (about 1/2 pound), picked over and rinsed |
4 ounces | baby arugula |
2 teaspoons | canola oil |
Freshly ground black pepper |
Directions
In a small bowl, whisk together ginger, vinegar, lemon juice, and salt.
In a serving bowl, combine scallions, jicama, honeydew, bell pepper, and
blueberries. Pour ginger mixture over salad, and toss to combine (salad
can be made up to this point 30 minutes ahead of time).
Just before serving, add arugula to salad mixture; drizzle with the oil,
and season generously with black pepper.
First published
Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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