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Blueberry Tossed Salad

 Blueberry Tossed Salad
My friends look forward to having this salad at picnics throughout summer. It's deliciously different.
10 ServingsPrep/Total Time: 10 min.

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

Directions

  • 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.
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.