♥ Lily ♥
08-31-2018, 11:24 AM
Blueberry Arugula Salad with Honey Lemon Dressing
A salad you’ll enjoy eating! Packed with vibrant and delicious flavours and topped with
Honey Lemon Dressing as the finishing touch.
https://siouxhoney.com/wp-content/uploads/2015/03/arugula_salad_and_dressing.jpg
Ingredients
For The Topping
1 tbsp Honey
1 tsp butter
1/2 cup sliced almonds
1/2 tsp olive oil
For The Dressing
2 tbsp Honey
1 1/2 tbsp lemon juice
1 minced garlic clove
1/8 tsp sea salt
1/4 cup olive oil
Fresh ground pepper to taste
For The Salad
5 oz arugula
1 1/2 cup fresh blueberries
2-3 oz goat cheese
1/2 cup almond topping
Directions
For The Topping
1. Preheat oven to 350 F.
2. Place the honey, butter and olive oil in a medium-size pan and warm over burner on medium-low heat until butter is melted.
3. Stir to combine.
4. Add almonds and salt and stir until the almonds are coated.
5. Spread an even layer in the pan.
6. Bake until the almonds are light golden brown, about 8 minutes, stirring after the first 5 minutes.
7. Spread almonds out on a sheet of parchment paper and let them cool completely. Once cooled, store them in an airtight container until ready to use.
For The Dressing
1. Combine the lemon juice, garlic and salt in a small bowl and let sit for about 5 minutes.
2. Add the honey and olive oil and stir well.
3. Add the freshly ground pepper to taste.
For The Salad
1. Place the arugula in individual salad bowls. Add about 2 tablespoons of the dressing to each bowl and toss to coat the leaves.
2. Mix in some blueberries, goat cheese and almonds over the top of each bowl and serve.
A salad you’ll enjoy eating! Packed with vibrant and delicious flavours and topped with
Honey Lemon Dressing as the finishing touch.
https://siouxhoney.com/wp-content/uploads/2015/03/arugula_salad_and_dressing.jpg
Ingredients
For The Topping
1 tbsp Honey
1 tsp butter
1/2 cup sliced almonds
1/2 tsp olive oil
For The Dressing
2 tbsp Honey
1 1/2 tbsp lemon juice
1 minced garlic clove
1/8 tsp sea salt
1/4 cup olive oil
Fresh ground pepper to taste
For The Salad
5 oz arugula
1 1/2 cup fresh blueberries
2-3 oz goat cheese
1/2 cup almond topping
Directions
For The Topping
1. Preheat oven to 350 F.
2. Place the honey, butter and olive oil in a medium-size pan and warm over burner on medium-low heat until butter is melted.
3. Stir to combine.
4. Add almonds and salt and stir until the almonds are coated.
5. Spread an even layer in the pan.
6. Bake until the almonds are light golden brown, about 8 minutes, stirring after the first 5 minutes.
7. Spread almonds out on a sheet of parchment paper and let them cool completely. Once cooled, store them in an airtight container until ready to use.
For The Dressing
1. Combine the lemon juice, garlic and salt in a small bowl and let sit for about 5 minutes.
2. Add the honey and olive oil and stir well.
3. Add the freshly ground pepper to taste.
For The Salad
1. Place the arugula in individual salad bowls. Add about 2 tablespoons of the dressing to each bowl and toss to coat the leaves.
2. Mix in some blueberries, goat cheese and almonds over the top of each bowl and serve.