Blueberry Cucumber Salad Food
BLUEBERRY CUCUMBER SALAD
Make and share this Blueberry Cucumber Salad recipe from Food.com.
Provided by chia2160
Categories Berries
Time 5m
Yield 1 pint, 2 serving(s)
Number Of Ingredients 5
Steps:
- Peel, seed and quarter cucumbers; place in a bowl.
- Add salt and pepper to taste.
- Add blueberries, balsamic vinaigrette to taste, and feta cheese.
- Serve.
BLUE CUCUMBER SALAD
Move over, plain jane cucumber salad! This salad makes an entrance with unusual chunks of blue cheese tossed in for a creamy burst of flavor. If blue cheese is too strong for you, try a mild feta and a squirt of lemon! When testing this recipe, both light and regular sour cream held up well, while the fat free version tended to water out quickly.
Provided by madermouse
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons, and place the slices on a plate on paper towels. Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside.
- Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before serving; season to taste with salt just before serving.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 12.3 g, Cholesterol 38 mg, Fat 17.1 g, Fiber 1 g, Protein 6.6 g, SaturatedFat 10.7 g, Sodium 561.7 mg, Sugar 6.1 g
SUMMER CORN & BLUEBERRY SALAD
I found this in a magazine and thought it sounded so unusual and an unexpected combination so gave it a try for an upcoming get together -- everyone LOVED it at the party and I've made it again since and served to a big crowd who oohed and ahhed and asked for the recipe! Enjoy. 25 min prep; chill overnight optional
Provided by LylR9860
Categories Berries
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
- When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
- For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 tsp salt. Cover, shake well to combine. Add to salad and toss.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 154.8, Fat 5.8, SaturatedFat 0.8, Sodium 209.8, Carbohydrate 26.7, Fiber 3.5, Sugar 9.5, Protein 3.6
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