BLUEBERRY SALAD RECIPE RECIPES

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BLUEBERRY SALAD WITH TOASTED PECANS AND FETA | COOKING LIGHT



Blueberry Salad With Toasted Pecans and Feta | Cooking Light image

This fresh blueberry salad is perfect for a backyard cookout or poolside party. Baby spinach, peppery arugula, sour-sweet blueberries, crunchy pecans, briny feta, and a tangy lemon-balsamic vinaigrette match up in this vibrant summer side dish. Pair it with grilled chicken, pork chops, or fish—or serve it up with a smorgasbord of classic summer sides like potato salad, homemade coleslaw, and pasta salad.   The blueberries are the stars here, after all, so select the best ones you can find. Look for ripe berries that have a dark blue color and a juicy “pop” when eaten. If you can’t find fresh berries, you can substitute frozen ones in a pinch. Simply thaw the blueberries under room temperature water, then pat dry with paper towels (learn more here).   

Provided by Elizabeth Laseter

Yield Serves 4 (serving size: about 1 1/2 cups salad)

Number Of Ingredients 9

1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 cups spinach and arugula salad mix
1 cup fresh blueberries (about 1/2 pint)
1/3 cup chopped toasted pecans
1/3 cup crumbled feta cheese

Steps:

  • In a large bowl, whisk together lemon juice, balsamic, olive oil, salt, and pepper. Add spinach and arugula mix, blueberries, pecans, and feta cheese, tossing gently to combine.

Nutrition Facts : Calories 190, CarbohydrateContent 10 g, FatContent 15 g, FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 3 g, SugarContent 5 g, UnsaturatedFatContent 11.8 g

BLUEBERRY CONGEALED SALAD RECIPE | ALLRECIPES



Blueberry Congealed Salad Recipe | Allrecipes image

The combination of a sweet, fruity gelatin layer and a pecan-crusted cheesecake-like layer makes for an unforgettable molded salad. You can use black cherry gelatin rather than blackberry, if you wish.

Provided by Edith

Categories     Desserts    Specialty Dessert Recipes    Dessert Salad Recipes    Jell-O® Salad

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Yield 2 quart mold

Number Of Ingredients 9

2 (3 ounce) packages blackberry Jell-O®
2 cups boiling water
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 cup sour cream
½ teaspoon vanilla extract
½ cup chopped pecans

Steps:

  • In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
  • Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.

Nutrition Facts : Calories 394.8 calories, CarbohydrateContent 49.6 g, CholesterolContent 43.4 mg, FatContent 20.9 g, FiberContent 1.7 g, ProteinContent 6 g, SaturatedFatContent 10.3 g, SodiumContent 147.7 mg, SugarContent 45.8 g

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BLUEBERRY CONGEALED SALAD RECIPE | ALLRECIPES
The combination of a sweet, fruity gelatin layer and a pecan-crusted cheesecake-like layer makes for an unforgettable molded salad. You can use black cherry gelatin rather than blackberry, if you wish.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 5 minutes
Category Desserts, Specialty Dessert Recipes, Dessert Salad Recipes, Jell-O® Salad
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  • Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.
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BLUEBERRY SALAD WITH TOASTED PECANS AND FETA | COOKING LIGHT
This fresh blueberry salad is perfect for a backyard cookout or poolside party. Baby spinach, peppery arugula, sour-sweet blueberries, crunchy pecans, briny feta, and a tangy lemon-balsamic vinaigrette match up in this vibrant summer side dish. Pair it with grilled chicken, pork chops, or fish—or serve it up with a smorgasbord of classic summer sides like potato salad, homemade coleslaw, and pasta salad.   The blueberries are the stars here, after all, so select the best ones you can find. Look for ripe berries that have a dark blue color and a juicy “pop” when eaten. If you can’t find fresh berries, you can substitute frozen ones in a pinch. Simply thaw the blueberries under room temperature water, then pat dry with paper towels (learn more here).   
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