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Blueberry Tossed Salad Recipe

Blueberry Tossed Salad Recipe

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


  • 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.

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

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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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