Berry Slaw Salad Food

MERRY BERRY SALAD

Steps:

• Combine the first six ingredients. To make dressing, pulse next seven ingredients in a blender, covered, until well mixed. While processing, gradually add oil in a steady stream. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate any leftover dressing.

BERRY SLAW SALAD

Steps:

• 1) In a large bowl, combine the slaw ingredients, except the blueberries and raspberries.
• 2) Pour the dressing over the cabbage mixture and toss. Top with blueberries and raspberries and gently toss. Cover and refrigerate 2 hours.
• 1) Combine the dressing ingredients in a jar. Heat in microwave for 30 seconds to warm. Secure with lid and shake vigorously until well blended.

VERY BERRY FRUIT SALAD

Steps:

• Place 6 glasses in the refrigerator.
• In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour.
• Spoon the berries into the chilled glasses. Garnish with a sprig of fresh mint.

BERRY COLE SLAW

Steps:

• Combine all ingredients in a medium bowl; stir well. Cover and chill 8 hours, stirring occasionally.

WHEAT BERRY SALAD

Steps:

• In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
• In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

SUMMER WHEATBERRY SALAD

Steps:

• In a saucepan with a well-fitted lid, put the the wheatberries, water, salt and bayleaf.
• Bring to a boil and then simmer, partially covered until the wheateberries are pleasantly chewy, which may take an hour to an hour and a half.
• Remove the pan from the heat, discard the bayleaf, let the berries cool in the liquid.
• When cool, drain and put the wheatberries in a large bowl.
• Add the remaining salad ingredients.
• Make the vinaigrette by whisking all the ingredients together.
• Toss with the salad.
• Let sit for about 30 minutes at room temperature.
• To serve, arrange a handful of greens on each plate and top with a generous portion of the salad.

TEQUILABERRY'S SALAD

Steps:

• Combine lettuce, cauliflower and bacon.
• Mix mayonnaise, vinegar and sugar.
• Add dressing to salad, add parmesan cheese. Serve immediately.
• I usually make up the dressing the day before and the rest of the salad and then mix together just before serving.

THAI SLAW SALAD

Steps:

• Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
• Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.

BERRY COLE SLAW

Steps:

• In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add cabbage. Toss gently to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally. Just before serving, stir in strawberries and cranberries.