Berry Blue Salad Food

BLUE DOG BAKERY'S WHEAT BERRY SALAD

Steps:

• In a large saucepan cover berries with water. Cook al dente. Drain.
• Cook limas al dente. Drain.
• Combine walnut oil, canola oil and vinegar. Add to warm berries and limas. Toss.
• Soften dried fruit by soaking in water, if needed. When bean mixture has cooled, add dried fruit, walnuts, celery and scallions. Toss. Season to taste with salt and pepper.

RED, WHITE, AND BLUE (BERRY) GREEN SALAD

Steps:

• Lay the greens on the plate.
• Pile the feta and walnuts in the middle of the greens.
• Scatter the strawberries and blueberries on top.
• Serve with the dressing on the side, and not until ready to eat (it wilts the salad).
• Enjoy!

BLUEBERRY JELLO SALAD

Steps:

• Mix jello, boiling water, pineapple and pie filling together and refrigerate until set.
• When the jello is set, mix topping ingredients together and spread over jello.

BERRY BLUE SALAD

Steps:

• Place greens, blueberries, blue cheese and red onion in a serving bowl.
• In a smaller bowl, whisk together olive oil, orange juice, lemon thyme leaves, shallot if desired, and salt and pepper to taste.
• Toss salad with the dressing and garnish with roasted, sliced almonds.

LEMON BLUEBERRY CHICKEN SALAD

Steps:

• Gently blend all ingredients together and serve over greens
• Mix together, 3/4 cup fresh or frozen blueberries, 1/4 cup low-fat lemon yogurt, 1 Tbsp reduced-calorie mayonnaise and1 tsp salt until well blended. Chill and serve.

BABY BLUE SALAD

Steps:

• For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups.
• For the Sweet and Spicy Pecans, stir together ¼ Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once.
• To assemble salad: Toss greens with some of the Balsamic Vinaigrette. Arrange on 6 plates. Arrange orange slices, berries, pecans and cheese over greens. Drizzle some additional dressing over salad and serve.
• If strawberries are not in season, I've substituted kiwi fruit -- I'm sure there are many fruits that you could use.
• *Note: I always line my baking sheet/pan with parchment paper -- the pecans get pretty sticky while baking and it sure makes the clean-up a snap.

BLOODY BERRY FRUIT SALAD

Steps:

• Combine the jam, lychee syrup and lime juice in a large serving bowl. Whisk until smooth.
• Add the lychees, grapes, raspberries and blackberries and toss well. Refrigerate at least 20 minutes or up to 2 hours, tossing occasionally so the lychees turn red.