Blueberry Dressing Food

BLUEBERRY VINAIGRETTE SALAD DRESSING

Steps:

• In a blender, combine blueberries, vinegar, honey, lemon, salt, and pepper.
• With the blender running, slowly pour in oil, and continuing blending until completely emulsified and creamy, about 30 seconds.

SPINACH BLUEBERRY SALAD

Steps:

• Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

BLUEBERRY VINAIGRETTE

Steps:

• Combine blueberries, vinegar, lemon juice and honey in a blender or food processor.
• Slowly add the oil, blending just until combined.
• Add salt and pepper to taste. Enjoy!

SUMMER SALAD WITH BLUEBERRY-BASIL DRESSING

Steps:

• For Salad: 1. Place spinach and swiss chard in a bowl. 2. Slice strawberries and cut mango into chunks and add to the greens in the bowl.Dressing: 1. Add all dressing ingredients to blender and blend until smooth. 2. Top salad with dressing and enjoy! For Salad: 1. Place spinach and swiss chard in a bowl. 2. Slice strawberries and cut mango into chunks and add to the greens in the bowl. Dressing: 1. Add all dressing ingredients to blender and blend until smooth. 2. Top salad with dressing and enjoy!
• For Salad: 1. Place spinach and swiss chard in a bowl. 2. Slice strawberries and cut mango into chunks and add to the greens in the bowl. Dressing: 1. Add all dressing ingredients to blender and blend until smooth. 2. Top salad with dressing and enjoy!

BLUEBERRY VINAIGRETTE - TASTE OF NOVA SCOTIA

Steps:

• In a blender or food processor, combine all ingredients.
• Blend until well combined and smooth.
• Refrigerate until ready to serve.

WATERMELON APPETIZERS WITH BLUEBERRY DRESSING

Steps:

• Blend dressing and blueberries in blender until smooth.
• Place cucumber slices in single layer on platter; top with watermelon.
• Drizzle with dressing mixture; top with cheese and parsley.

BLUEBERRY DRESSING

Steps:

• Combine all ingredients in a small bowl.
• Stir often.
• Cover and chill thoroughly.
• Serve over fresh salads, steamed asparagus, fresh fruit salads, or grill or poached chicken.

CREAMY BLUEBERRY SALAD DRESSING

Steps:

• Add all ingredients to a blender / food processor and blend for 30 seconds or until you get it creamy and well-mixed. Alternately, you can also use an immersion blender.
• Drizzle on your salad and toss well when it's time to serve.

KALE SALAD WITH BLUEBERRY GINGER DRESSING

Steps:

• In a large bowl, combine kale, lime juice, 1 tsp oil and 1⁄2 tsp each salt and pepper. Use your hands to massage mixture into kale, until leaves have wilted just slightly. Transfer to a serving platter. Sprinkle avocado and apple over top kale. Finish salad with pumpkin seeds, fresh blueberries and cheese. Prepare dressing: In a blender, combine all dressing ingredients and 3 tbsp water and blend on high until smooth, about 1 minute. Drizzle over salad.

BLUEBERRY WALNUT SALAD DRESSING

Steps:

• Place everything in a blender and blend until smooth. Place in a sealable container and use right away or refrigerate for no more than 2 days.

BLUEBERRY DRESSING

Steps:

• Add blueberries to water in a small pot. Bring to a boil. Reduce heat to medium, cover, and let simmer for 5 minutes.
• Pour cooked blueberries and water into a blender. Add all other ingredients. Blent until completely smooth.
• Taste. Add a smidge more orange juice if you prefer a sweeter flavor.
• You can serve immediately or place in the refrigerator ina sealed container to allow the dressing to cool before serving.

CHICKEN KALE SALAD WITH BLUEBERRY DRESSING

Steps:

• Add the blueberries, ⅓ cup of the olive oil, pomegranate molasses, maple syrup and some salt and pepper to taste into a small food processor (for a blender). Blend the dressing until completely combined. Leave it aside for the flavors to meld while you prepare the salad.
• Skip if using Rotisserie Chicken: Preheat the oven to 180C/350F or the oven grill if making your own roast chicken. If using tofu, you can use this recipe or cook seitan, tempeh and mock chicken according to your liking.
• Season the chicken with the chicken seasoning, drizzle with 1 tbsp of oil and place on a lined baking sheet in the middle of the oven. Roast/ Grill for up to 40 minutes and flip half way through cooking to ensure the chicken is evenly cooked on all sides. Once the chicken is cooked, cut into bite sized pieces and leave aside to cool.
• If using Rotisserie chicken, simply chop into bite sized pieces as well and set aside.
• Lightly toast and toss the pumpkin seeds over medium high heat in a frying pan for approx. 5 minutes. Remove from the heat and then leave aside to cool.
• Wash the kale, pat dry thoroughly with paper towels and transfer to a large bowl.Tear or chop into small bite sized pieces, drizzle with the remaining olive oil and a large pinch of salt. Use both hands to massage the kale until it softens and reduces in volume.
• Slice the red onion, peel and slice the cucumber into half moon pieces, chop the avocado and add this to the large salad bowl. Lightly toss.
• Top the salad with the chopped chicken, golden raisins, walnuts and pumpkin seeds. Lightly toss to ensure ingredients are evenly distributed.
• Divide the salad between four plates immediately. Serve the blueberry dressing in portions on the side for people to drizzle on the salad themselves.

BLUEBERRY VINAIGRETTE DRESSING

Steps:

• Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.