Arugula, Blueberry & Feta Salads

• Vegetarian
• Gluten free

• Produce

  • 3 cups Arugula greens
  • 1/3 cup Blueberries

• Condiments

  • 3 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Black pepper, Cracked

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pecans, toasted

• Dairy

  • 1/4 cup Feta crumbles

Found on pizzazzerie.com

Description

Directions

• Toast pecans for 5-6 minutes on a cookie sheet at 350 degrees F.
• Fill each mini container with arugula leaves.
• Top each container with blueberries, toasted pecans, and feta crumbles.
• Drizzle each salad with olive oil and balsamic vinegar.
• Add cracked black pepper atop each salad for an extra kick.