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Description
Cooking Light
Ingredients
US|METRIC
4 SERVINGS
- 1 cup blueberries
- 2 1/2 tsp. sherry vinegar
- 1 Tbsp. olive oil
- 1/4 cup unsalted pistachios (shelled)
- 4 cups baby arugula
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper (freshly)
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Directions
- Combine blueberries and vinegar in a small bowl; let stand 2 minutes. Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add pistachios to pan; cook 2 minutes, stirring occasionally. Place arugula in a medium bowl. Add blueberry mixture, pistachio mixture, salt, and pepper to arugula; toss to coat.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium160mg7% |
Potassium190mg5% |
Protein3g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A10% |
Vitamin C10% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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