Blueberry Tossed Salad Recipe
Blueberry Tossed Salad Recipe photo by Taste of Home

Blueberry Tossed Salad Recipe

Publisher Photo
My friends look forward to having this salad at picnics throughout summer. It's deliciously different.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 10 servings

Ingredients

  • 8 cups torn mixed salad greens
  • 2 cups fresh blueberries
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup sunflower kernels
  • DRESSING:
  • 1/2 cup vegetable oil
  • 1/3 cup sugar
  • 1/4 cup chopped onion
  • 3 tablespoons red wine vinegar
  • 1-1/2 teaspoons ground mustard
  • 1-1/2 teaspoons poppy seeds

Nutritional Facts

1 serving (1 cup) equals 264 calories, 21 g fat (4 g saturated fat), 10 mg cholesterol, 113 mg sodium, 15 g carbohydrate, 3 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the greens, blueberries, cheese, almonds and sunflower kernels. In a blender, combine the oil, sugar, onion, vinegar and mustard; cover and process until blended. Stir in poppy seeds. Drizzle over salad and toss to coat. Yield: 10 servings.
Originally published as Blueberry Tossed Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p208

Nutritional Facts

1 serving (1 cup) equals 264 calories, 21 g fat (4 g saturated fat), 10 mg cholesterol, 113 mg sodium, 15 g carbohydrate, 3 g fiber, 6 g protein.

Reviews for Blueberry Tossed Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 22, 2014

This is an absolutely wonderful salad! In fact, I was asked to make it for a barbeque on Memorial Day! It goes with almost everything!

MY REVIEW
Reviewed Sep. 2, 2013

Fantastic!

MY REVIEW
Reviewed Aug. 31, 2011

This recipe is so easy yet looks and tastes like a salad you would order in a 5 star restaurant. I always get requests for this recipe whenever I serve it.

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