CALIFORNIA BLUEBERRIES
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​BLUEBERRY ARUGULA SALAD WITH WILD RICE & FRESH CORN​

This springtime salad is loaded with California goodness including fresh blueberries, corn, and arugula. Topped with earthy wild or red rice, salty Parmesan cheese and a sweet tart dressing, this is a salad you'll want to serve all season long. 

Prep time: 15 minutes
Serving size: Serves 4-6

Ingredients:

FOR THE SALAD
6 ounces of wild arugula
1 cup cooked wild or red rice
1 pint California blueberries
1 small red onion, thinly sliced
3/4 cup fresh corn kernels from approximately one ear of corn
5 ounces of Parmesan cheese, shaved

FOR THE DRESSING
1/3 cup honey
3 tablespoons freshly squeezed lemon juice (from approximately one lemon)
1 tablespoon minced shallot
1 teaspoon dijon mustard
1/4 teaspoon Worcestershire sauce
1/3 cup extra virgin olive oil (or avocado oil)
Pinch of salt and pepper, to taste

Instructions:
Make the dressing. Whisk the honey, lemon juice, shallot, dijon mustard, and Worcestershire sauce until smooth in a medium bowl. Add the olive oil in a steady drizzle while whisking constantly to emulsify the dressing. Add salt and pepper to taste. Store dressing in a jar until ready to use. Can be made up to 3 days ahead. 

Toss the arugula, rice, blueberries, sliced red onion, and corn kernels in a large salad bowl. Drizzle the dressing over the salad, one tablespoon at a time, until lightly coated with the dressing. Toss thoroughly. Top with shaved parmesan and additional salt and pepper to taste. 

Recipe courtesy of www.agirldefloured.com.
Picture
California Blueberry Commission
2565 Alluvial Ave. Suite 152
​Clovis, CA 93611
Ph: 559-221-1800
​Fax: 559-456-9099
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