Cucumber Blueberry Salad

Preparation Time: 20 minutes

1 ½ Tbsp extra virgin olive oil
2 Tbsp white balsamic (or other) vinegar
1 Tbsp lime juice, freshly squeezed or bottled
1 tsp sugar (I used same amount of maple syrup)
¼ tsp salt
⅛ tsp pepper

1 cup fresh blueberries
1 medium greenhouse-grown cucumber, cut into small chunks
4 cups fresh arugula
¼ medium red onion, thinly sliced
¼ cup crumbled reduced-fat Feta cheese (or try goat cheese)
2 Tbsp coarsely chopped walnuts (toasted optional)
4 slices whole grain bread
In a small bowl whisk together vinaigrette ingredients. In a large bowl mix together all salad ingredients, except bread. When ready to serve, add vinaigrette to salad and toss. Toast bread, then cut into four pieces.