Arugula, Blueberry and Bacon Salad with Almonds, Balsamic Vinaigrette

Recipe requires two clean quart jars with lids.
Course Salads
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 quarts
Calories 299
Author Aimee


  • 3 Tablespoons Balsamic vinaigrette
  • 1 cup diced yellow bell pepper
  • 1 cup blueberries washed and dried
  • 1/4 cup cooked and crumbled bacon
  • 1/4 cup chopped toasted almonds
  • 5 cups arugula or spinach


  • In the bottom of a clean, dry quart jar, spread 1 1/2 Tablespoons of salad dressing. Repeat with second jar.
  • Scatter yellow bell pepper and blueberries into the jars, dividing equally between the two.
  • Add 2 Tablespoons both bacon and toasted almonds to the jars.
  • Pack remainder of jar with well-dried arugula or spinach and cover with a lid.
  • Place in the refrigerator and keep for up to 5 days.


Calories: 299kcal | Carbohydrates: 21g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 39mg | Potassium: 525mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1375IU | Vitamin C: 151.4mg | Calcium: 135mg | Iron: 1.9mg