Jen’s Arugula and Spinach Salad:

Display units in Metric

2-4	cups	arugula
2-4	cups	spinach
¹⁄₄	cup	hemp hearts
¹⁄₄-¹⁄₂	cup	walnuts chopped
¹⁄₂-1	cup	chopped carrots
1	cup	frozen blueberries
1	medium	onion
2-4	cloves	garlic
		Salt and Pepper to taste
For the dressing:
2	Tablespoons	avocado or olive oil
2	Tablespoons	fig balsamic or regular balsamic
1	teaspoon	honey or maple syrup

Rinse arugula and spinach and spin or pat dry.

Add to salad bowl.

In a frying pan heat 1 tablespoon oil to medium heat.

Chop onion and mince garlic. Add to the warm frying dish and sauté until onions are browning. Set aside to cool.

In the meantime, chop carrots into ½ inch medallions, chop walnuts into small pieces and add both to the salad greens.

Over top add hemp hearts, blueberries and cooled onion and garlic.

Salt and pepper to taste.

In a small bowl or mason jar, combine dressing ingredients and whisk or shake until combined.

Drizzle over top.

Toss all ingredients until well combined.

Enjoy!

Rinse arugula and spinach and spin or pat dry.
Add to salad bowl.
In a frying pan heat 1 tablespoon oil to medium heat.
Chop onion and mince garlic. Add to the warm frying dish and sauté until onions are browning. Set aside to cool.
In the meantime, chop carrots into ½ inch medallions, chop walnuts into small pieces and add both to the salad greens.
Over top add hemp hearts, blueberries and cooled onion and garlic.
Salt and pepper to taste.
In a small bowl or mason jar, combine dressing ingredients and whisk or shake until combined.
Drizzle over top.
Toss all ingredients until well combined.
Enjoy!

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