BLUEBERRY-SPINACH SALAD
Savor the sweet, crunchy flavor of this Blueberry-Spinach Salad. Chock full of cucumber, feta cheese and walnuts, you'll love Blueberry-Spinach Salad. For such a minimal prep time, you may just be surprised with bold flavors of this Healthy Living recipe.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 15m
Yield 10 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Combine spinach and cabbage; place on large platter.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
BLUEBERRY SPINACH SALAD
Spinach, blueberries, and blue cheese in a raspberry vinegar dressing may sound like a strange combination but give it a try.
Provided by Charlotte J
Categories Spinach
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a jar with tight-fitting lid, combine first five ingredients and shake well.
- In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans.
- Add dressing and toss gently.
- Serve immediately.
SPINACH BLUEBERRY SALAD
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
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 SPINACH SALAD WITH CHICKEN, PECANS AND BLEU CHEESE
Make and share this Blueberry Spinach Salad With Chicken, Pecans and Bleu Cheese recipe from Food.com.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
- Top spinach with pecans, blueberries, bleu cheese and chicken slices.
- Prepare vinaigrette:.
- Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
- Drizzle over salad.
- There will be some dressing leftover. Store in the refrigerator and use within a few days.
Nutrition Facts : Calories 830.7, Fat 74.7, SaturatedFat 12.6, Cholesterol 47.5, Sodium 1486.5, Carbohydrate 26.6, Fiber 4.6, Sugar 17.8, Protein 18.9
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- Ideally, make the vegan feta the night before making the salad. If not, you’ll need 20 minutes to press the tofu and at least 30 minutes, preferably an hour to marinate it. First, place a of block of extra-firm tofu on a dish towel and fold the towel over it. Place the tofu wrapped in the cloth on a plate and place a heavy object on top of it. I use a few cookbooks but anything works. You can use a tofu press if you have one. Press for 20-30 minutes to remove excess water. Once pressed, crumble the tofu into feta cheese-sized chunks into a bowl or container and add the rest of the tofu feta ingredients. Mix well, cover and marinate for 1 hour up to overnight.
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- Assemble each salad by starting with a couple handfuls of greens then topping with blueberries, pecans and thinly sliced apple. Add a few tablespoons of feta to each salad then drizzle with dressing and enjoy.
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- Make the dressing: Add all dressing ingredients to a mason jar and, with the lid on TIGHT, shake well.
- Serve + Store + Meal Prep Tips: If making this salad for a potluck-type event where it's all going to get eaten the same day, pour the dressing on right before serving. Or, set it on the side in a jar and let people dress their own portions. If you're making this for meal prep, I recommend portioning out the salad into reusable glass containers. Don't put the dressing on the salad until you are ready to eat it or it will get soggy!Serve leftover un-dressed salad covered in the fridge, and leave dressing in a sealed container at room temp for up to 4 days.
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