SPINACH, BLUEBERRY, AND WALNUT SALAD WITH A TARRAGON VINAIGRETTE

CALORIE COUNT: 239

I love the very idea of this salad—the pop of blueberries, the sweet tarragon, the rich crunch of walnut. It’s something to toss together on a long, hot day. No mess, no fuss, just great.

Serves 2

Vinaigrette

2 teaspoons peanut oil

2 teaspoons cider vinegar

Zest of 1/2 lemon, in curls

1 tablespoon fresh tarragon leaves

Salt and pepper

Salad

7 ounces/200g baby spinach leaves

Scant 2 ounces/50g walnut halves, slightly broken

31/2 ounces/100g fresh blueberries

Prepare the vinaigrette. Combine the spinach, walnuts, and blueberries and dress.

NB


EATING BLUEBERRIES SEEMS TO OFFER NEUROPROTECTION AGAINST SLOW AGE-RELATED COGNITIVE AND MOTOR DECLINE.4

For extra bulk and texture, add 31/2 ounces/100g cooked and seasoned green lentils and a tangle of sautéed thinly sliced red onion (add 159 calories, or 80 per serving).