Blackberry Arugula Salad
1/4 cup fresh grapefruit juice
2 tablespoons no added sugar blackberry preserves
2 tablespoons flaxseed oil
1 tablespoon extra-virgin olive or macadamia nut oil
Salt and pepper (to taste)
4 ounces broccoli sprouts
6 cups arugula (about 3 ounces)
1 cup cubed papaya
1/2 cup chopped raw almonds
1 cup blackberries (thawed)
In a small bowl, combine grapefruit juice, blackberry preserves and oils. Whisk together until well blended. Season with salt and pepper, and set aside.
In a large bowl, combine broccoli sprouts, arugula, papaya, and almonds; toss with just enough dressing to lightly coat. Refrigerate remaining dressing.
Divide greens among four serving plates. Top with blackberries and serve.
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