Ingredients:
Walnuts: 1/4 Cup
Blueberries: 1 Pint
Feta Cheese: 1/4 Cup, crumbled
Arugula: 1 Ounce
Olive Oil: To taste
Balsamic Vinegar: To taste
Red Onion: Small handful, thinly sliced
Instructions:
Heat skillet over medium high heat. Add walnuts to the hot, dry pan and cook while stirring frequently until walnuts starts to brown and smell toasted, about 5 minutes. Set aside.
Add arugula, red onion slices, blueberries, feta cheese, and toasted walnuts in a bowl. Mix two parts olive oil to one part balsamic vinegar, mix, and drizzle lightly over salad. It’s better to add less dressing than too much. Mix salad and serve.
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