Blueberry Vinaigrette “Tweaked”
1 Cup Blueberry Vinaigrette
1tsp Dijon mustard
1 shallot minced
Salt and pepper
Mix all ingredients well. Refrigerate.
True Blue Salad
5-6 cups torn iceberg or romaine lettuce or spinach
1 medium tomato chopped
½ of a small cucumber thinly sliced
½ cup crumbled feta cheese
½ cup slivered almonds
½ cup dried or fresh blueberries
Blueberry Vinaigrette
Place all ingredients in a large mixing bowl and toss lightly to coat.
Quinoa Salad Salsa
1 cup quinoa cooked. Cook according to package directions. Cool.
½ cup chopped tomatoes
2 scallions, chopped
2 Tablespoons cilantro, chopped
¼ - ½ cup Blueberry Vinaigrette “Tweaked”
1 Tablespoon Dried Blueberries
¼ tsp cumin (optional)
¼ cup rinsed and drained black beans
1 Tablespoon fresh lime juice
A pinch of cayenne or 1tsp chopped jalapeño
Toss together. Use as a side dish or dip with chips
Quinoa Mediterranean Salad
1 cup quinoa, cooked
1 chopped tomato
2 scallions, chopped
½ cup Feta, crumbled
1 tsp. dried dill
Juice of 1 lemon
Zest of 1 lemon
½ clove garlic, minced
¼ - ½ Blueberry Vinaigrette “Tweaked”
1 Tablespoon Dried Blueberries
1 Tablespoon fresh lemon juice
½ tsp lemon zest
¼ tsp minced garlic
¼ cup chopped Kalamata olives (optional)
Mix all ingredients together. Serve as side dish or with pita chips.
Wild Rice Blend with Blueberry Vinaigrette
2 cups cooked rice blend and cooled
½ cup Blueberry Vinaigrette “Tweaked”
¼ cup toasted pine nuts
¼ cup sun dried tomatoes chopped
2 scallions chopped
2 cups Arugula
salt and pepper
2-4 oz. goat cheese crumbled
1 Tablespoon Dried Blueberries
Toss all ingredients together. Serve chilled as a side dish.
True Blue Tossed Salad
6-8 cups Spring Mix
¼ cup Blueberry Vinaigrette “Tweaked”
2 oz. goat cheese crumbled
¼ cup pine nuts, toasted
1 scallion chopped
1 Tablespoon Dried Blueberries
Toss all together. Serve Chilled
True Blue Pasta Salad
2 Cups cooked and cooled Pasta (orzo, farfalle etc.)
¼ - ½ cup Blueberry Vinaigrette “Tweaked”
Zest and juice of 1 lemon
¼ tsp dried dill
1 scallion, chopped
2 oz. Feta cheese, crumbled
1 Tablespoon sun dried tomatoes, chopped
2 Tablespoons pine nuts, toasted
Stir all together, serve chilled
Blueberry Vinaigrette Herb Potato Salad
10-15 Fingerling Potatoes or 4 Medium Sized Regular Potatoes
¼ Cup Blueberry Vinaigrette
2 Tablespoon Chopped Parsley
1 teaspoon Dried Dill
¼ teaspoon Lemon Zest
¼ Cup Chopped Cilantro
2 Tablespoons Diced Green Onion
Pinch Chili Powder or Cayenne Pepper (optional)
Salt
Pepper
Cook the unpeeled potatoes in boiling, salted water for 15-20 minutes. Potatoes should be done, but not over cooked. Drain. When the potatoes are cool enough to handle, break (or cut) into bite sized pieces into a large mixing bowl. Pour the Blueberry Vinaigrette over potatoes. Add parsley, dill, lemon zest, cilantro, green onion, and chili powder. Season with salt and pepper and toss gently to combine. Let stand 30 minutes. Chill before serving. Makes 2-4 servings.
Blueberry Pasta Salad
2 Boxes Spiral Pasta
4 lbs of Fresh Blueberries
3 bottles of Blueberry Vinaigrette
3 qts of Strawberries
1 lb Finely Shredded Mozzarella Cheese
Cook pasta and let cool. While pasta is cooling, chop strawberries and wash remaining fruit. Combine fruit with pasta, lightly folding with a spatula. Add two bottles of Blueberry Vinaigrette. Continue folding salad. Now add mozzarella cheese and remaining bottle of Blueberry Vinaigrette. Chill for several hours before serving. For best results; let sit over night. Makes 1 Large Bowl
*It may be necessary to use more or less of the vinaigrette depending on the amount the pasta absorbs. The ingredient ratios for this salad were dependant on preference and consistency. The cheese should be sprinkled lightly throughout the salad. There should be more blueberries than strawberries
Quinoa Blueberry Salsa
1 Cup Quinoa Cooked and Cooled
Dressing Ingredients:
½ Cup Blueberry Vinaigrette
1 Teaspoon Dijon Mustard
1 Shallot, Minced
Salt and Pepper (To Taste)
Salsa Ingredients:
½ Cup Chopped Tomatoes, Seeded
2 Scallions, Chopped
2 Teaspoons Cilantro, Chopped
2 Tablespoons Dried Blueberries
½ Teaspoon Roasted Cumin Powder
¼ Cup Black Beans, Rinsed and Drained
2 Tablespoons Fresh Lime Juice
1 Teaspoon Chopped Jalapeno (Seeded and Deveined)
Mix all dressing ingredients well. Refrigerate. Stir together all salsa ingredients. Toss Dressing with Quinoa and Salsa. Use as a side dish or as a dip with tortilla or falafel chips.
Asian Chicken Lettuce Cups
2 Chicken Breasts Roasted or Rotissere
4 Iceberg Lettuce Leaves
½ Cup Julienned Snow Peas
½ Cup Shredded Cabbage
½ Cup Shredded Carrot
½ Cup Diced Green Onion
½ Cup Julienned Water Chestnuts
½ Cup Dried Blueberries
3 Tablespoons Vegetable Oil
1 Cup Diced Water Chestnuts
3 Tablespoons Chopped Green Onion
1 Teaspoon Minced Garlic
Fried Rice Noodles (Follow package directions for rice sticks-they are optional)
Dressing Ingredients:
½ Cup Blueberry Vinaigrette
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Ketchupo
1 Tablespoon Lemon Juice
1 Teaspoon Sesame Oil
1 Tablespoon Chinese Hot Mustard
1-3 Teaspoons Chili Garlic Sauce
Stir Fry Sauce Ingredients:
2 Tablespoons Soy Sauce
2 Tablespoons Dark Brown Sugar
½ Teaspoon Rice Vinegar
To prepare the stir fry sauce: Mix th soy sauce, brown sugar, and rice vinegar together in a small bowl.
Bring two tablespoons of the vegetable oil to high heat in a wok or large frying pan. Saute the chicken breast for 4-5 minutes per side or until done. Remove the checken from the pan to cool. Keep the oil in the pan. The waterchestnuts should be cup in to pea sizes. Cut the chicken into dime size pieces. With the wok or pan on high heat, add the remaining 1 Tablespoon vegetable oil, the chicken, water chestnuts, green onion, and garlic to the pan. Add the stir fry sauce to the pan and saute the mixture for a few minutes. Spoon it into a dish line with the fried rice noodles.
Make the lettuce cups by slicing the top off a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off the outside of this slice. Make the special sauce by adding your desired measurement of mustard and chili sauce to the special sauce blend. (1 Teaspoon of each mustard and chili sauce for mild, increase each to 2 or 3 fro medium or hot). Stir well.
Assemble the lettuce cups by spooning filling into a lettuce cup. Add special sauce over the top.
Blueberry Salad with Blueberry Gremolata
8 Cups Salad Greens
¼ Diced Green Pepper
¼ Diced Orange Pepper
¼ Diced Yellow Pepper
¼ Diced Red Tomatoes
¼ Diced Yellow Tomatoes
¼ Diced Green Onion
¼ Diced Red or White Onion
Vinaigrette Ingredients
½ Cup Blueberry Vinaigrette
Pinch of Salt and Pepper
1 Teaspoon Dijon Mustard
2 Teaspoons Red Wine Vinegar
1 Teaspoon Blueberry Blossom Honey
In a medium bowl, mix all the ingredients for the vinaigrette. Reserve about 4 tablespoons of the vinaigrette to mix with the salad greens. Add the vegetables (peppers, tomatoes, and onions) to the remaining vinaigrette, stir to coat. This is now a Gremolata, which is traditionally a herb condiment used to top a dish for extra flavor and texture. The veggies are used instead of herbs for added flavor and texture.
Toss the 4 tablespoons of vinaigrette with the salad greens. Placed dressed greens on a platter. Sprinkle the Gremolata on the greens and serve immediately.
Please note that you may substitute any other vegetable, add parsley, olives, etc. This is very versatile. You may also prepare all the steps a day ahead and assemble at the table.