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Easy Aragula Salad

 

Last summer, as the end was coming close, we went blueberry picking in the beautiful vallee of Annapolis. Two (2) hours later with 3 kg of blueberries in a box, here we are back home scratching our heads for a refreshing, light dinner taking advantage of the ingredients at our disposal. This easy aragula salad is the result. We hope you will enjoy it as much as we did.

 

This recipe is for two medium servings.

 

INGREDIENTS
 

  • 1 cup of fresh blueberries

  • 2 cups of washed aragula

  • 1/2 a red sweet pepper de-seeded and sliced

  • 1/2 an orange sweet pepper de-seeded and sliced

  • 2 soy based vegan patties

 

Salad Dressing

  • 2 table spoons of balsamic vinegar

  • 6 table spoons of olive oil

  • 2 tea spoons of Dijon mustard

  • Chopped basil

  • Salt

  • Black pepper

 

 

 
DIRECTIONS

 

  1. Wash the aragula and let the water drain in a strainer or salad spinner. Wash the sweet peppers and de-seed them and slice them. Add the aragula, the sweet peppers and the blueberries in a bowl.

  2. Cook the vegan patties in a non-stick frying pan (without adding any fat). Let the outside layer caramelize on a medium to high fire. Cover and reduce the fire so that the inside of the patties cook thoroughly while staying moist.

  3. Prepare your salad dressing by adding in a bowl the Dijon mustard and the balsamic vinegar. Using a whisk, incorporate the olive oil little by little so that you have an homogeneous and almost fluffy mix. Season to your tast with salt and pepper and add in the chopped basil to bring in an italian twist that will compliment the aragula and the sweet peppers. Mix well the salad leaves and sweet peppers with your salad dressing. (we are building layers of flavours).

  4. Dress your salad by layers: plate content (aragula, sweet peppers) first, then sprinkle your blueberries and top it with one of the pattie that you slice transversally. Tasty, Pretty and Simple!

Easy Arugula Salad
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