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

Blueberry Tossed Salad Recipe

Read Reviews (2)
5 2
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(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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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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