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Arugula Salad with Lemon Honey Vinaigrette

Arugula Salad with Lemon Honey Vinaigrette

Turn this into a mason jar salad for a great on-the-go lunch. Place vinaigrette and blueberries in the bottom of a pint-sized mason jar. Then layer in almonds and a couple of handfuls of arugula. Twist on lid and refrigerate.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 package (5-ounces) arugula
  • 1 package (6-ounces) blueberries
  • ½ cup slivered almonds, toasted
  • ⅓ cup extra virgin olive oil
  • ⅓ cup lemon juice, freshly squeezed
  • ⅓ cup honey
  • Kosher salt
  • Freshly ground black pepper


1. Toast almonds. Find directions here.

2. Whisk together oil, juice, and honey.

3. Mix all ingredients together, then season with salt and pepper.

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