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Anti-Inflammatory Salad (Mesclun Salad with Walnuts & Blueberries)

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Course: dinner, entree, Lunch, Salad
Ingredients Method Notes

Ingredients
  

  • 5 oz. mesclun salad mix
  • ½ cup walnuts lightly toasted
  • ½ cup fresh blueberries
  • 2 oranges peeled and pulled apart into segments
  • 1 small fennel bulb cored and sliced thinly
DRESSING
  • 1 tablespoon grainy mustard
  • 1 tablespoon maple syrup
  • ¼ cup fresh orange juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt

Method
 

  1. Place in a large salad bowl: mesclun salad mix, walnuts, blueberries, oranges and fennel.
  2. In a small glass jar with a lid, place all of the dressing ingredients. Shake well.
  3. Pour the dressing over the salad, toss and serve.
  4. Enjoy!

Notes

If not serving the salad right away, store the dressing and covered salad separately until ready to serve.