Ingredients
Salad Ingredients
- 5 ounces arugula
- 2 cups fresh blueberries
- 2 cups chopped or sliced peaches
- Half an English cucumber, quartered and sliced
- 3/4 cup crumbled feta cheese
- 1/2 cup slivered almonds, toasted
- 2 tablespoons chopped fresh basil
Dressing Ingredients
- 3 tablespoons lime juice
- 2 tablespoons light olive oil
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Instructions
- Toast Almonds: Heat a skillet over medium heat and add the slivered almonds. Toast them, stirring occasionally, until they turn golden brown and release a fragrant aroma, about 3 minutes. Remove from heat and set aside to cool.
- Prepare Dressing: In a small bowl or jar, combine lime juice, light olive oil, honey, white wine vinegar, Dijon mustard, salt, and freshly ground pepper. Whisk or shake well until the ingredients are fully emulsified into a vibrant vinaigrette.
- Toss Salad: In a large bowl, combine the arugula, fresh blueberries, chopped peaches, sliced cucumber, crumbled feta cheese, toasted almonds, and chopped fresh basil. Toss gently to mix all ingredients evenly.
- Dress and Serve: Pour the desired amount of lime vinaigrette over the salad and toss lightly to coat. Serve immediately to enjoy the fresh flavors and crisp textures.
Notes
- Keep a close eye on the almonds while toasting and stir occasionally to avoid burning.
- If preparing the salad ahead of time, wait to add the dressing until just before serving to keep the greens crisp and fresh.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free, Vegetarian
