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

Blueberry Tossed Salad Recipe

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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


  • 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
  • 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 cup: 264 calories, 21g fat (4g saturated fat), 10mg cholesterol, 113mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 6g protein


  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

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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!"

Reviewed Sep. 2, 2013


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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