From the Pantry Butler kitchen

Cucumber Blueberry Salad

4 servings

Cucumber Blueberry Salad

A quick, simple and refreshing salad featuring fresh blueberries and crisp cucumber chunks with feta cheese, arugula, and a lime vinaigrette. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food

Ingredients

  • Vinaigrette
  • 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
  • Salad
  • 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

Method

  1. In a small bowl whisk together vinaigrette ingredients.
  2. In a large bowl mix together all salad ingredients, except bread.
  3. When ready to serve, add vinaigrette to salad and toss.
  4. Toast bread, then cut into four pieces.

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