Salmon arugula salad with blueberry pomegranate vinaigrette | Heart and Stroke Foundation

Ingredients

• 1/4 cup (60 mL) blueberry pomegranate juice
• 2 tsp (10 mL) granulated sugar (or can use pourable sugar substitute)
• 2 tsp (10 mL) grated lemon or lime zest
• 2 tbsp (25 mL) lemon or lime juice
• 2 tbsp (25 mL) white balsamic vinegar
• 2 tbsp (25 mL) canola oil
• 1/4 tsp (1 mL) pepper flakes
• 8 cups (2 L) arugula (about 6 oz/170 g)
• 1/2 cup (125 mL) thinly sliced red onions (2 oz / 60 g)
• 1 cup (250 mL) blueberries
• 4 oz (125 g) salmon, flaked
• 2 tbsp (30 mL) slivered almonds or pecans, toasted
• coarsely ground black pepper