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Arugula, Blueberry and Bacon Salad with Almonds, Balsamic Vinaigrette
Recipe requires two clean quart jars with lids.
Course
Salads
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
quarts
Calories
299
kcal
Author
Aimee
Ingredients
3
Tablespoons
Balsamic vinaigrette
1
cup
diced yellow bell pepper
1
cup
blueberries
washed and dried
1/4
cup
cooked and crumbled bacon
1/4
cup
chopped toasted almonds
5
cups
arugula
or spinach
Instructions
In the bottom of a clean, dry quart jar, spread 1 1/2 Tablespoons of salad dressing. Repeat with second jar.
Scatter yellow bell pepper and blueberries into the jars, dividing equally between the two.
Add 2 Tablespoons both bacon and toasted almonds to the jars.
Pack remainder of jar with well-dried arugula or spinach and cover with a lid.
Place in the refrigerator and keep for up to 5 days.
Nutrition
Calories:
299
kcal
|
Carbohydrates:
21
g
|
Protein:
6
g
|
Fat:
22
g
|
Saturated Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
39
mg
|
Potassium:
525
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
1375
IU
|
Vitamin C:
151.4
mg
|
Calcium:
135
mg
|
Iron:
1.9
mg