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
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 212 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Cholesterol | 8 mg |
| Sodium | 368 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Total Sugars | 10 g |
| Added Sugars included | 2 g |
| Protein | 7 g |
| Vitamin D | 0 mcg |
| Calcium | 143 mg |
| Iron | 1 mg |
| Potassium | 303 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Cucumber Blueberry Salad. Recipe source: Produce for Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.