Blueberry And Toasted Pecan Salad Food

BLUE CHEESE & BERRY TOSSED SALAD

Blue Cheese & Berry Tossed Salad image

The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant's signature salad.-Rachael Zavala, Pleasant Hill, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 10

Ingredients

1 package (5 ounces) spring mix salad greens
1 cup (4 ounces) crumbled blue cheese
1 cup fresh blueberries
1 cup pecan halves, toasted
VINAIGRETTE:
1/2 cup olive oil
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons raspberry vinegar
1/8 teaspoon pepper
Dash salt

Steps:

In a salad bowl, combine the salad greens, cheese, blueberries and pecans., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 177 calories, Fat 17g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

PECAN TOSSED SALAD

Pecan Tossed Salad image

This simple salad relies on packaged salad greens that get flavor and crunch from toasted nuts. Preparation of the tasty vinaigrette is streamlined by using a packet of Italian salad dressing mix.-Bonnie Gluhanich, Muskegon, Michigan

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons water
1 envelope Italian salad dressing mix
1 package (10 ounces) ready-to-serve salad greens
1/3 cup pecan halves, toasted
1/4 cup shredded Parmesan cheese

Steps:

In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine greens, pecans and Parmesan cheese. Just before serving, shake dressing and pour over salad; toss to coat.

Nutrition Facts :

BLUEBERRY AND TOASTED PECAN SALAD

Blueberry and Toasted Pecan Salad image

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup pecan halves
2 tablespoons butter, melted
1 cup fresh blueberries
5 cups fresh spinach leaves or green leaf, rinsed and dried
1/2 cup extra virgin olive oil
3 tablespoons good quality balsamic vinegar

Steps:

Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach.
To make vinaigrette, whisk together olive oil and balsamic vinegar.
Drizzle salad with the vinaigrette and serve immediately.

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