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Tuesday, July 1, 2014

Blueberry Parmesan Arugula Salad with Blueberry Vinaigrette


This salad, which is based on an original recipe from The Forest Feast, is perfectly light and Summery (very technical term). It makes for an easy lunch and keeps well (undressed) overnight. Enjoy!

Blueberry Parmesan Arugula Salad with Blueberry Vinaigrette
Salad
1 1/2 cups baby arugula
1/4 cup blueberries
2 tablespoons grated parmesan
2 tablespoons pecans

Vinaigrette 
1/4 cup blueberries
2 tablespoons olive oil
1-2 teaspoons agave (depending on your personal preference)
1 tablespoon apple cider vinegar
salt and pepper to taste

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