Jen’s Arugula and Spinach Salad:
Shared by: Plan to Eat Blog
Serving: 2
Ingredients
- 2-4 cups arugula
- 2-4 cups spinach
- 1⁄4 cup hemp hearts
- 1⁄4-1⁄2 cup walnuts chopped
- 1⁄2-1 cup chopped carrots
- 1 cup frozen blueberries
- 1 medium onion
- 2-4 cloves garlic
- Salt and Pepper to taste
- For the dressing:
- 2 Tablespoons avocado or olive oil
- 2 Tablespoons fig balsamic or regular balsamic
- 1 teaspoon honey or maple syrup
Directions
Rinse arugula and spinach and spin or pat dry.
Add to salad bowl.
In a frying pan heat 1 tablespoon oil to medium heat.
Chop onion and mince garlic. Add to the warm frying dish and sauté until onions are browning. Set aside to cool.
In the meantime, chop carrots into ½ inch medallions, chop walnuts into small pieces and add both to the salad greens.
Over top add hemp hearts, blueberries and cooled onion and garlic.
Salt and pepper to taste.
In a small bowl or mason jar, combine dressing ingredients and whisk or shake until combined.
Drizzle over top.
Toss all ingredients until well combined.
Enjoy!