Cucumber Blueberry Salad
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Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic (or other) vinegar
- 1 tablespoon lime juice, freshly squeezed or bottled
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup fresh blueberries
- 1 medium greenhouse-grown cucumber, cut into small chunks
- 4 cups fresh arugula
- 1/4 medium red onion, thinly sliced
- 1/4 cup crumbled reduced-fat Feta cheese
- 2 tablespoons coarsely chopped walnuts (toasted optional)
- 4 slices whole grain bread
Instructions
- In a small bowl whisk together vinaigrette ingredients.
- In a large bowl mix together all salad ingredients, except bread.
- When ready to serve, add vinaigrette to salad and toss.
- Toast bread, then cut into four pieces.
Nutrition
| Calories | 212 |
|---|---|
| Protein | 7 g |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Cholesterol | 8 mg |
| Sodium | 368 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation