Wednesday, February 29, 2012
I loved the sweetness of blueberries combined with the peppery arugula. Although, I try to put Blueberries in everything..
2 teaspoons minced or grated fresh ginger
1 tablespoon rice-wine vinegar
2 teaspoons lemon juice
1/4 teaspoon salt
3 scallions, cut diagonally into 1/4-inch pieces
1/2 honeydew melon, peeled, seeded, and cut into 1/2-inch cubes (about 2 cups)
1 orange bell pepper, cut into 1/4-inch-thick strips
1 1/2 cups fresh blueberries (about 1/2 pound), picked over and rinsed
4 ounces baby arugula
2 teaspoons olive oil
Freshly ground black pepper
1.In a small bowl, whisk together ginger, vinegar, lemon juice, and salt.
2.In a serving bowl, combine scallions, honeydew, bell pepper, and blueberries. Pour ginger mixture over salad, and toss to combine (salad can be made up to this point 30 minutes ahead of time).
3.Just before serving, add arugula to salad mixture; drizzle with the oil, and season with black pepper.