½ cup brown rice, prepared according to package directions and cooled
¾ cup fresh blueberries
¼ cup fresh basil, chiffonade
1 oz (about ¼ cup) blue cheese
1 oz (about ¼ cup) slivered almonds, toasted
Dressing:
½ cup fresh blueberries
¼ cup balsamic vinegar (I used a blueberry balsamic)
¼ cup olive oil
½ tsp salt
black pepper, to taste
Instructions
In a large bowl, combine the arugula, cooked brown rice, blueberries, and basil; toss well.
Meanwhile, combine all dressing ingredients in a food blender, food prep, or cylindrical container to puree with an immersion blender; blend until smooth.
Notes
Dressing recipe makes 1 cup of dressing which will dress this salad x4 (1/4 cup per 5 ounces of arugula, basically). The nutrition information reflects the recipe's actual use, which is ¼ of the dressing recipe.