Arugula, Blueberry and Bacon Salad with Almonds, Balsamic Vinaigrette
Recipe requires two clean quart jars with lids.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 quarts
- 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