This bright salad combines the sweetness of blueberries and sugar snap peas with the bite of arugula and purple scallions. It holds up well with many grilled entrees, including pork tenderloin, which is how I served it.
- 2 c. arugula -- coarsely chopped
- 2 c. red lettuce -- coarsely chopped
- 1/2 sliced cucumber -- halved
- 1/2 c. chopped sugar snap peas -- ends removed
- 1/4 c. sliced purple scallion
- 1/2 small kohlrabi -- julienned
- 1 c. fresh blueberries
2 oz. crumbled feta cheese - 1/4 c. extra virgin olive oil
- 2 T. white balsamic vinegar
- Salt and pepper, to taste
Place the first 8 ingredients (arugula through feta cheese) in a large bowl. Combine the remaining ingredients and toss with the rest of the salad. Serve immediately.
- Yields: 4 side servings
- Preparation Time: 20 minutes
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