Serves 2
35 min
Blueberry Arugula Salad with Brown Rice
Recipe GLPRf295e3916bae0a
A vibrant and nutritious salad combining peppery arugula, nutty brown rice, and sweet fresh blueberries, topped with creamy blue cheese and toasted almonds. The dressing features blueberry balsamic vinegar blended with olive oil and fresh basil for a sophisticated flavor profile. This dish works beautifully as a light lunch, side dish, or elegant starter.
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Ingredients
5 oz fresh arugula
½ cup cooked brown rice, cooled
1 cup fresh blueberries, divided
¼ cup fresh basil, chiffonade
¼ cup balsamic vinegar (preferably blueberry-flavored)
¼ cup olive oil
½ tsp salt
black pepper to taste
1 oz (about ¼ cup) blue cheese, crumbled
1 oz (about ¼ cup) slivered almonds, toasted
Directions
Cook the brown rice according to package directions. Spread the cooked rice on a plate or shallow dish to cool completely before assembling the salad.
While the rice cools, prepare the dressing by combining the balsamic vinegar, olive oil, salt, and a pinch of black pepper in a blender or tall container. Add about ½ cup of the blueberries to the dressing mixture.
Blend the dressing ingredients until completely smooth, 1-2 minutes. The blueberries will give the dressing a vibrant color and subtle sweetness. Taste and adjust seasoning with additional salt and pepper if needed.
In a large salad bowl, combine the cooled brown rice, fresh arugula, remaining ½ cup blueberries, and the fresh basil. Toss gently to combine all ingredients.
Drizzle the blueberry balsamic dressing over the salad and toss gently until all ingredients are evenly coated.
Divide the salad between two serving bowls. Top each portion with crumbled blue cheese and toasted slivered almonds. Serve immediately and enjoy.
