Blueberry Salad Food

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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

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.

BLUEBERRY WALNUT SALAD DRESSING



Blueberry Walnut Salad Dressing image

Provided by Food Network

Time 10m

Yield 2 cups (16 servings)

Number Of Ingredients 8

2 tablespoons white miso
2 tablespoons Champagne wine vinegar
1/4 cup fresh orange juice
1 teaspoon chopped fresh thyme leaves
4 cloves garlic, minced
2 cups blueberries, washed
1/4 cup walnuts, halved and toasted
1/4 teaspoon fresh ground black pepper

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 SALAD



Blueberry Salad image

Yield serves 8-10

Number Of Ingredients 8

Two 3-ounce packages grape gelatin dessert mix
2 cups boiling water
One 21-ounce can blueberry pie filling
One 20-ounce can crushed pineapple
One 8-ounce package cream cheese, at room temperature
1 cup sour cream
1 cup pecan halves
1 teaspoon vanilla extract

Steps:

  • In a large bowl, mix the gelatin dessert mix into the boiling water. When the powder has dissolved, stir in the blueberry pie filling and the pineapple with its juice. Pour into a 13 x 9-inch shallow baking dish. Refrigerate for at least 4 hours, or overnight. Stir together the cream cheese, sour cream, pecans, and vanilla. Spread this mixture over the jelled salad. Chill for an additional hour.

BEET AND BLUEBERRY SALAD



Beet and Blueberry Salad image

Make and share this Beet and Blueberry Salad recipe from Food.com.

Provided by Bev in NY

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

3 large beets, roasted and diced
1/3 cup lemon juice
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1 teaspoon Dijon mustard
4 cups fresh blueberries
1 cup walnuts, chopped
1/2 cup of fresh mint, chopped
1/4 cup crumbled goat cheese

Steps:

  • whisk all liquids together.
  • combine with veggies.
  • D-vour.

Nutrition Facts : Calories 197.6, Fat 13.3, SaturatedFat 1.4, Sodium 24.8, Carbohydrate 20.3, Fiber 3.6, Sugar 13.8, Protein 3.4

SPINACH BLUEBERRY SALAD



Spinach Blueberry Salad image

Blueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. -Heidi Gilleland, Lees Summit, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil
SALAD:
12 cups fresh baby spinach (about 10 ounces)
1 cup fresh blueberries
1 cup (4 ounces) crumbled blue cheese
1/2 cup chopped pecans, toasted

Steps:

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

Nutrition Facts : Calories 254 calories, Fat 24g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 407mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

BLUEBERRY SALAD



Blueberry Salad image

This is a dessert 'salad' with raspberry Jell-O and crushed pineapple. You can also change it around to your specified taste.

Provided by RAC70

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 1h

Yield 15

Number Of Ingredients 8

2 (3 ounce) packages raspberry flavored Jell-O® mix
2 cups hot water
1 (20 ounce) can crushed pineapple, drained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup sour cream
1 teaspoon vanilla extract

Steps:

  • Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
  • Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 41.3 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 87.2 mg, Sugar 26.9 g

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