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Ingredients
- 4 servings Balsamic Vinaigrette Dressing (recipe in this pack)
- ÂĽ cup (35g) pine nuts
- 2.5 oz. (70g) arugula
- ½ medium red onion, diced
- ½ cup (75g) blueberries
- 2 cups (300g) cherry tomatoes
- â…“ cup (40g) cranberries, dried
- â…“ cup (50g) feta cheese, crumbled
Prep Time:
20
Minutes
Directions
Cook Time:
5
Minutes
- Begin by preparing the balsamic vinaigrette (see the recipe in this pack) and then set aside.Â
- Next, in a small pot, toast the pine nuts over a medium heat for 4-5 minutes or until golden brown. Keep moving the pine nuts so that they don’t burn. When ready, remove from the pan and set aside.
- Add the arugula, red onion, blueberries, tomatoes, cranberries, feta cheese and pine nuts into a large bowl and combine.
- Drizzle 4 servings of the balsamic dressing onto the salad and serve immediately.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
