30 Aug Blueberry Cranberry Salad (Grain Free)
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 egg large
- 1 cup fresh spinach
- 1 cup arugula
- 1 Persian cucumber
- 0.5 oz. Yorkshire Wensleydale cheese with cranberries
- 1/4 cup fresh blueberries
- 1 tsp extra virgin olive oil
Ingredients
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Instructions
- To hard boil the egg, place the egg in a pot with water so that the water is 1 inch over the egg. Set a timer for 20 minutes. Heat to water on high until it boils. Then, turn the heat down to medium-high. When the timer rings, run the egg under cold water for 1 minute. Then remove the egg shell. Chill the egg before adding it to the salad.
- Toss together the spinach and arugula in the salad bowl.
- Cut the cucumber into thin rounds. Add it to the salad bowl.
- Cut the egg into four pieces lengthwise. Holding the pieces together, turn the egg 90°, and cut it again into four pieces. Add the diced egg to the salad bowl.
- Dice the cheese. Sprinkle it on top.
- Top the salad off with the blueberries.
- Drizzle the oil over the top.
Recipe Notes
Notes:
The salad (minus the olive oil) will keep well in the refrigerator for up to 3 days. Just add the oil when you’re ready to eat the salad or in the morning if it’s being packed to go.
Hard boiled eggs will keep in the refrigerator for several days. Cook them ahead of time to save time on salad prep.