Marionberry, Blue Cheese, and Arugula Salad

Marionberry, Blue Cheese, and Arugula Salad
Photo: Annabelle Breakey; Styling: Randy Mon
Yields Makes 4 servings
Marionberries are considered the most flavorful blackberries. If you can't find them, use ordinary blackberries instead. Prep Time: 15 minutes.

Ingredients

 3 tablespoons extra-virgin olive oil
 1 tablespoon fresh lemon juice
 1 tablespoon fresh thyme leaves, divided
 1/4 teaspoon dry mustard
 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 6 ounces arugula (about 13 cups)
 6 ounces marionberries or blackberries (1 1/2 cups)
 2 ounces mild blue cheese

Nutrition Facts

Servings Makes 4 servings

Amount Per Serving
Calories 175Calories from Fat 77
% Daily Value *
Total Fat 15g24%
Saturated Fat 4.2g22%
Cholesterol 11mg4%
Sodium 353mg15%
Total Carbohydrate 7.8g3%
Dietary Fiber 2.7g11%
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a salad bowl, whisk together olive oil, lemon juice, 1 tsp. thyme leaves, the mustard, 1/4 tsp. salt, and 1/4 tsp. pepper.

Step 2
2

Add arugula and gently toss until leaves are coated with dressing. Add berries and gently toss. Divide among 4 salad plates. Crumble 1/2 oz. cheese on each salad. Sprinkle with remaining thyme and salt and pepper to taste.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 3 tablespoons extra-virgin olive oil
 1 tablespoon fresh lemon juice
 1 tablespoon fresh thyme leaves, divided
 1/4 teaspoon dry mustard
 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 6 ounces arugula (about 13 cups)
 6 ounces marionberries or blackberries (1 1/2 cups)
 2 ounces mild blue cheese

Directions

Step 1
1

In a salad bowl, whisk together olive oil, lemon juice, 1 tsp. thyme leaves, the mustard, 1/4 tsp. salt, and 1/4 tsp. pepper.

Step 2
2

Add arugula and gently toss until leaves are coated with dressing. Add berries and gently toss. Divide among 4 salad plates. Crumble 1/2 oz. cheese on each salad. Sprinkle with remaining thyme and salt and pepper to taste.

Step 3
3

Note: Nutritional analysis is per serving.

Marionberry, Blue Cheese, and Arugula Salad
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