Cooking Classy · by Jaclyn★ 5.0 (2)
Lemon Blueberry Salad
NUTRITION · PER SERVING15M COOK
CAL 16%·PRO 12%
CARBS 19G24% OF CAL
3G FIBER7G ADDED6G INTRINSIC3G OTHER13G TOTAL SUGAR
FAT 26G73% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright summer salad of arugula and spinach with blueberries, feta, pecans, and a lemon-poppy seed dressing. Sweet, tangy, and textured.
mainamericansaladgluten freevegetarian
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 5 oz. baby spinach
- 5 oz. baby arugula
- 2 cups fresh blueberries
- 1 cup crumbled feta
- 1 cup chopped toasted pecans
- 3 1/2 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 1/3 cup olive oil
- 1/3 cup whole plain Greek yogurt
- 3 Tbsp honey
- 2 tsp poppy seeds
- 1/4 tsp salt
At a glance
PER SERVING · TIME 15M
CAL 16%·PRO 12%
CARBS 19G24% OF CAL
3G FIBER7G ADDED6G INTRINSIC3G OTHER13G TOTAL SUGAR
FAT 26G73% OF CAL
5G SAT21G 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
- 15m
- Sodium
- 373mg
- Total sugar
- 13g
- Added sugar
- 7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 346mg
- Calcium
- 204mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 373MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.