Summer Salad with Brie, Plums & Vinaigrette

Summer Salad with Brie, Plums & Vinaigrette

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 3

Ingredients


1/2 cup Walnuts (halves/pieces)
1 tbsp Butter, unsalted
1 tsp unpacked Brown sugar
142 gm Arugula
114 gm Brie cheese (diced)
2 cup Blueberries (reserving a handful for the dressing)
2 cup Blackberries
1 fruit Plum (chopped)
2 tbsp Basil, fresh (thinly sliced)
1/4 cup Balsamic vinegar (for dressing)
1/4 cup Extra virgin olive oil (for dressing)
1 tbsp Whole grain mustard (for dressing)

Instructions


In a nonstick skillet, melt the butter over med-low heat. Add the walnuts and sugar and stir well. Saute until walnuts are lightly toasted and fragrant, stirring frequently to prevent burning, about 4 minutes. Set aside and let cool.

Combine the remaining salad ingredients (set aside a small handful of blueberries) in a large bowl. Add the glazed walnuts once cool.

To prepare the dressing:
In the bowl of a food processor or blender, combine the reserved handful of blueberries with the remaining dressing ingredients and pulse until smooth.

Drizzle over the prepared salad, serve and enjoy!

Nutrition Facts

Per Portion

Calories 639
Calories from fat 432
Calories from saturated fat 116
Total Fat 48 g
Saturated Fat 12.9 g
Trans Fat 0.2 g
Polyunsaturated Fat 12.8 g
Monounsaturated Fat 20.0 g
Cholesterol 48 mg
Sodium 260 mg
Potassium 648 mg
Total Carbohydrate 36 g
Dietary Fiber 10.6 g
Sugars 22.6 g
Protein 15.6 g

Dietary servings

Per Portion


Fruit 3.1
Meat Alternative 0.8
Milk Alternative 0.8
Vegetables 2.2

Energy sources


Pygal23%437.2657720426108128.511701387659768%345.4163956901342275.647608848239510%353.5733040041076111.3238848969391623%68%10%CarbohydratesFatProtein
Salad
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada