Berry Cucumber Salad
Berry cucumber salad – it’s fresh, hearty, and delicious! This salad is the perfect accompaniment for your Thanksgiving dinner this weekend. From fresh blueberries to tart cranberries, plus the saltiness of the chopped cashews, this is sure to freshen things up. Okay, let’s get chopping!
Servings: 4 people
Ingredients
- 1 box of arugula 140 grams
- large cucumber
- 1/2 cup of crumbled feta
- 1/3 cup of dried cranberries
- 3/4 cup of blueberries
- 1/3 cup of chopped cashews
- Poppyseed dressing
Instructions
- First, prep all of your ingredients. Wash and chop the cucumber, ensure the feta is well crumbled (I like to have some bigger pieces, too), and cut the cashews into a variety of pieces – nothing too big.
- Then, pick out a nice, bright serving dish.
- In a separate bowl, add the arugula and add the poppyseed dressing – dress to your liking, knowing that arugula doesn’t hold up too well to leftovers (I like it, but most don’t!).
- Then, transfer the dressed arugula into your serving dish.
- Top with pie-like shapes, with the toppings: blueberries, cucumbers, cashews, feta, and dried cranberries. That’s it! You’re done.
- Time to eat up and enjoy.