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.
Servings
8 Servings
Ingredients
- 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
Instructions
- Toast almonds. Find directions here.
- Whisk together oil, juice, and honey.
- Mix all ingredients together, then season with salt and pepper.