INGREDIENTS
2 cups chopped baby spinach and arugula (mixed)
¼ cup shredded carrots
¼ cup chopped celery
¼ cup chopped broccoli
¼ cup chopped cauliflower
¼ cup diced peppers (I mixed red, green and yellow)
5 or 6 large blueberries
1 tbs slivered almonds
1 tbs olive oil
1 thick lemon wedge (about ¾ inch thick)
DIRECTIONS
Toss together the first 6 ingredients.
Top with blueberries and almonds.
Drizzle the olive oil over top.
Squeeze the lemon wedge all over the surface of the salad.
Enjoy!
Comments on: "September Salad" (2)
Yummy! Thank you for this recipe
Despite the weather, i’m loving salads for lunch at the moment and peppers feature alot in my salads, so it’s great to find new ways of using them! x x x
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