Blueberry Surprise Potato Salad Food

BLUEBERRY AND TOASTED PECAN SALAD

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 SURPRISE

Steps:

• Bake cake mix as directed in a bundt cake pan.
• Cool and slice into 3 layers.
• Beat cream cheese and sugars together until sugar dissolves.
• Add 1 large Cool Whip and beat until smooth.
• Frost between layers, sides and center of cake.
• Just before serving, pour a chilled can of blueberry pie filling over cake.
• (You can use any flavor pie filling you want).

BLUEBERRY SURPRISE POTATO SALAD

Steps:

• Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well.
• In a large bowl, combine the dressing with the potatoes, mixing well.
• Stir in the blueberries, carrot and cucumber.
• Sprinkle with the chopped scallions and parsley.