Arugula Salad with Blueberries and Almonds

Arugula was mixed with spinach in this version of the salad.

Fresh blueberries are abundant in the stores right now and we decided to add them to our salad tonight.  Arugula leaves have a natural "bite" in that they are slightly peppery  and the blueberries paired well with them.  A simple vinaigrette was sweetened with jam and balsamic vinegar.  Finishing with a sprinkling of sliced almonds made this a quick side dish that my family enjoyed.

serves:  4                    prep time:  15 minutes

Four handfuls fresh arugula leaves, or a mix of spinach and arugula
1 cup fresh blueberries
1/4 cup sliced almonds
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon raspberry jam
1 small shallot, minced fine
Salt and pepper to taste

Place the washed arugula leaves in a salad bowl and top with the washed and dried blueberries and sliced almonds.  Whisk together the vinegar, oil, jam, and shallot, and season to taste with salt and pepper.  (This dressing makes enough for two or three salads that serve four people.)  Drizzle just enough dressing over the salad to moisten and toss well.

One serving of salad offers 155 calories.  We served this salad alongside grilled tri-tip (3 ounces), zucchini and mushrooms sauteed with onion and broth, and a small potato with Greek yogurt.  Calories for this entire meal is less than 500 calories.

- Kim Fielding