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Blueberry Salsa Salad

 Blueberry Salsa Salad
For this deliciously different salad, Priscilla Gilbert tops mixed greens with a sweet-tart fruit medley seasoned with onion and cilantro. "It was a hit when I prepared it for our 50th wedding anniversary," she relates from Indian Harbour Beach, Florida.
6 ServingsPrep/Total Time: 30 min.


  • 2 cups fresh blueberries
  • 1 medium apple, diced
  • 1 large navel orange, peeled, sectioned and chopped
  • 1/2 cup finely chopped sweet onion
  • 1 to 2 tablespoons minced fresh cilantro
  • 1/4 cup red wine vinegar
  • 3 tablespoons unsweetened apple juice
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 package (5 ounces) spring mix salad greens
  • 1/2 cup crumbled blue cheese


  • In a large bowl, combine the blueberries, apple, orange, onion and
  • cilantro.
  • In a small bowl, whisk the vinegar, apple juice, sugar, oil and salt;
  • drizzle over fruit mixture and toss to coat. Let stand for 10
  • minutes.
  • Divide salad greens among six serving plates. Using a slotted spoon,
  • arrange blueberry salsa over greens. Drizzle with dressing left in
  • bowl. Sprinkle with blue cheese. Yield: 6 servings.
Nutritional Facts: One serving equals 173 calories,

2 of 2

Blueberry Salsa Salad (continued)

Nutritional Facts: 9 g fat (3 g saturated fat), 13 mg cholesterol, 301 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fruit, 1-1/2 fat.