Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (2)
Blackberry Arugula Salad
NUTRITION · PER SERVING15M COOK
CAL 26%·PRO 19%
CARBS 22G17% OF CAL
9G FIBER0G ADDED0G INTRINSIC3G OTHER10G TOTAL SUGAR
FAT 46G80% OF CAL
8G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick salad of peppery arugula with juicy blackberries, toasted pecans, and tangy feta, dressed in a honey-Dijon vinaigrette with shallots. Works as a side or light main.
sideamericansalad🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 2- 3-4 cups baby arugula ((approx. half a 5 oz package))
- 6 ounces fresh blackberries
- ½-¾ cup roughly chopped pecans
- ¼-½ cup crumbled feta cheese
- small shallot (or half a larger shallot)
- 2 TBSP olive oil
- 1 TBSP red wine vinegar
- 1 tsp honey
- 1/2 tsp dijon mustard
- 1/8 tsp sea salt
- freshly ground black pepper ( to taste)
At a glance
PER SERVING · TIME 15M
CAL 26%·PRO 19%
CARBS 22G17% OF CAL
9G FIBER0G ADDED0G INTRINSIC3G OTHER10G TOTAL SUGAR
FAT 46G80% OF CAL
8G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 382mg
- Total sugar
- 10g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 448mg
- Calcium
- 257mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.