Blueberry Salsa Salad Recipes

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BLUEBERRY SALSA SALAD

For this deliciously different salad, Priscilla Gilbert tops mixed greens with a sweet-tart fruit medley seasoned with onion and cilantro. "It was a hit when I prepared it for our 50th wedding anniversary," she relates from Indian Harbour Beach, Florida.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12



Blueberry Salsa Salad image

Steps:

  • In a large bowl, combine the blueberries, apple, orange, onion and cilantro. , In a small bowl, whisk the vinegar, apple juice, sugar, oil and salt; drizzle over fruit mixture and toss to coat. Let stand for 10 minutes., Divide salad greens among six serving plates. Using a slotted spoon, arrange blueberry salsa over greens. Drizzle with dressing left in bowl. Sprinkle with blue cheese.

Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 301mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

2 cups fresh blueberries
1 medium apple, diced
1 large navel orange, peeled, sectioned and chopped
1/2 cup finely chopped sweet onion
1 to 2 tablespoons minced fresh cilantro
1/4 cup red wine vinegar
3 tablespoons unsweetened apple juice
2 tablespoons sugar
2 tablespoons olive oil
1/4 teaspoon salt
1 package (5 ounces) spring mix salad greens
1/2 cup crumbled blue cheese

BLUEBERRY SALSA

This is a fruity and refreshing twist on salsa. Guests commonly line up to try it at parties, and they always leave satisfied.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 9



Blueberry Salsa image

Steps:

  • Place blueberries in a food processor; pulse five times or until coarsely chopped. Transfer to a small bowl; stir in remaining ingredients. Refrigerate until serving.

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

1-1/2 cups fresh blueberries
1/4 cup chopped sweet red pepper
2 green onions, finely chopped
2 tablespoons minced seeded jalapeno pepper
2 tablespoons lemon juice
1 to 2 tablespoons minced fresh cilantro
1-1/2 teaspoons sugar
1/4 teaspoon salt
Dash of pepper

WHITE BALSAMIC BLUEBERRY, CORN AND FETA SALAD

I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 10 servings

Number Of Ingredients 8



White Balsamic Blueberry, Corn and Feta Salad image

Steps:

  • Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl., In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.

Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 210mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

8 medium ears sweet corn
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
1 tablespoon minced fresh chives, plus more for garnish
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 cup fresh blueberries
1/2 cup crumbled feta cheese

BLUEBERRY SALSA

This salsa is wonderful with fish, especially salmon, probably good with meat also. from the local newspaper

Provided by Derf2440

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Blueberry Salsa image

Steps:

  • Section pink grapefruit and discard membrane.
  • Dice grapefruit and mix with remaining ingredients.
  • Mix well and refrigerate for at least an hour before serving.

Nutrition Facts : Calories 43.1, Fat 0.2, Sodium 0.9, Carbohydrate 11, Fiber 1.6, Sugar 7.6, Protein 0.6

1/2 large pink grapefruit
2 tablespoons red onions, finely chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon honey
1 tablespoon lime juice
1 cup blueberries, fresh or 1 cup frozen blueberries, thawed
2 tablespoons fresh cilantro or 2 tablespoons parsley, chopped

BLUEBERRY SALAD

My friend Marilyn shared this wonderful gelatin salad with me years ago. I make it every holiday season. It's delish!

Provided by Pattypoo 245037

Categories     Berries

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10



Blueberry Salad image

Steps:

  • Drain blueberries and pineapple; reserving juice. Dissolve gelatin in boiling water. Add 1 cup pineapple and blueberry juice. Stir in drained fruit and pour into 2 quart dish (9 x 13 works well). Refrigerate to congeal.
  • Topping:.
  • Soften cream cheese and fold in sugar, sour cream, vanilla, and pecans. Spread over congealed salad.
  • Prep time does not include time for salad to congeal.

Nutrition Facts : Calories 311.4, Fat 18, SaturatedFat 9.4, Cholesterol 37.7, Sodium 144.4, Carbohydrate 35.4, Fiber 1.2, Sugar 31.4, Protein 4.5

1 (16 ounce) canned blueberries, with juice
1 (8 1/2 ounce) can crushed pineapple with juice
1 (3 ounce) package black cherry gelatin
1 (3 ounce) package raspberry gelatin powder
2 cups boiling water
1 (8 ounce) package cream cheese
1/2 cup sugar
1 pint sour cream
1/2 teaspoon vanilla
1/2 cup pecans, chopped

BLUEBERRY CHICKEN SALAD

This was a popular salad served at the Marshall Field's restaurants. It makes a nice main dish for a summertime picnic because it is mayo free. Also, this is an excellent main course for a luncheon. Your family and friends will enjoy the unique combination of blueberries and rosemary in this dish.

Provided by lynne989

Categories     Berries

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14



Blueberry Chicken Salad image

Steps:

  • Roast boneless, skinless, chicken breasts at 350 degrees till cooked through. Tear meat into bite-size pieces to make 3 cups.
  • If using hazlenuts, toast in oven and remove skin. Coarsely chop the nuts used.
  • In a small bowl, whisk together the mustard, shallot, honey, fresh lime juice (do not substitute with concentrate), salt, pepper and rosemary. Slowly whisk in the olive oil to make an emulsion.
  • Cut apple into 1/4 inch slices and grapes in half. Carefully pick thru blueberries to remove stems.
  • In a large bowl, combine the chicken, apple, grapes, blueberries, nuts, and blue cheese and toss well.
  • Pour the dressing over the salad and toss well to coat thoroughly. Taste and adjust the seasoning as necessary.
  • Serve immediately or cover and refrigerate for up to 2 days.

Nutrition Facts : Calories 381.1, Fat 24.5, SaturatedFat 5.6, Cholesterol 47.1, Sodium 604.1, Carbohydrate 26.2, Fiber 2.9, Sugar 19.7, Protein 17.4

2 teaspoons Dijon mustard
2 tablespoons minced shallots
2 tablespoons honey
3 tablespoons freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced fresh rosemary leaf
1/4 cup olive oil
5 -6 baked chicken breast halves
1 large granny smith apple
1 1/2 cups green grapes
1 1/2 cups blueberries
1/2 cup toasted walnuts or 1/2 cup hazelnuts
1/2 cup crumbled blue cheese

BLUEBERRY CHICKEN SALAD

Make and share this Blueberry Chicken Salad recipe from Food.com.

Provided by lazyme

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Blueberry Chicken Salad image

Steps:

  • Mix together mayonnaise, sour cream, lemon juice, mustard, hot pepper sauce and salt.
  • Stir in chicken, celery and blueberries.
  • Add tarragon and toss lightly. Arrange lettuce leaves on serving plates.
  • Spoon salad over lettuce leaves.

Nutrition Facts : Calories 54.2, Fat 1, SaturatedFat 0.2, Cholesterol 2.3, Sodium 211.5, Carbohydrate 11.4, Fiber 1.9, Sugar 5.9, Protein 1.7

1/4 cup fat-free mayonnaise
2 tablespoons nonfat sour cream
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 dash hot pepper sauce
1 dash salt
2 cups boneless skinless chicken breasts, cooked, cubed
1/2 cup celery, chopped
1 cup fresh blueberries
2 tablespoons fresh tarragon, minced
2 cups lettuce or 2 cups spinach leaves

STRAWBERRY-APPLE SALSA SALAD

Take your pick of spinach leaves or romaine lettuce-but by all means, be sure to dress your salad with this strawberry-apple salsa!

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings.

Number Of Ingredients 7



Strawberry-Apple Salsa Salad image

Steps:

  • Toss strawberries with apples, onions, cilantro and dressing in large bowl. Let stand 15 min.
  • Add spinach just before serving; mix lightly.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g

1 pt. strawberries, sliced
1 medium McIntosh apple, chopped
1 medium Granny Smith apple, chopped
2 Tbsp. sliced green onions
2 Tbsp. chopped cilantro
3/4 cup KRAFT Lite Raspberry Vinaigrette Dressing
6 cups torn spinach leaves or romaine lettuce

MANGO, BANANA AND BLUEBERRY SALAD

Healthy, delicious fruit in a simple tangy honey-ginger dressing. A nice change to 'regular' fruit salad.

Provided by KitchenCraftsnMore

Categories     Breakfast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7



Mango, Banana and Blueberry Salad image

Steps:

  • Combine dressing ingredients and pour it over salad.
  • Serve on watercress, if desired.

Nutrition Facts : Calories 155.8, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.9, Sodium 37.9, Carbohydrate 37.2, Fiber 4, Sugar 26.9, Protein 4

1 large mango
2 bananas, sliced
1 1/2 cups blueberries
3 teaspoons fresh lemon juice
3/4 cup nonfat yogurt
1 teaspoon honey
2 teaspoons minced candied ginger

CRAB HOECAKES WITH BLUEBERRY-CORN SALSA

Hoecakes, or griddled cornbreads, are a staple in chef Howard's home and serve as the wholesome canvas for zesty crab salad and blueberry-corn salsa. The extra salsa is delicious as a chip dip or condiment for grilled meats.

Provided by Vivian Howard

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 27



Crab Hoecakes with Blueberry-Corn Salsa image

Steps:

  • Corn: Invert a small bowl into a large bowl. Place the larger round end of corn upright on the inverted bowl. Run a knife down the cob cutting the corn kernels so they fall into the large bowl (this method will keep the corn contained in the bowl while easily cutting away every kernel). Run the knife down the cut cob to release the corn milk into the bowl. Repeat with remaining corn, then remove the small bowl.
  • Salsa: To the corn add the blueberries. Finely dice the onion and add to the bowl along with lemon juice. Core the tomato then using a serrated knife dice about the same size as the corn and blueberries. Add to the bowl with as much juice as possible. Finely chop cilantro stems (save leaves for another recipe) and add to the salsa. Removes mint leaves (discard stems), finely slice and add to the salsa along with two big pinches of salt. Stir and let rest 15 minutes and up to 1 day. Makes about 4 cups.
  • Crab: In a large bowl add chives, mayonnaise, mustard, hot sauce, coriander, lemon zest and juice. Trim and peel garlic then using a microplane grate the garlic into the crab. Add a pinch of salt and olive oil and whisk to combine. Pick through the crab for shells then gently fold into the dressing. Let rest in the refrigerator 15 minutes.
  • Hoecakes: Cut the onion into several pieces and add to the blender along with buttermilk. Puree until smooth. Set aside. In a bowl stir together cornmeal, salt, and sugar. Stir in buttermilk onion mixture. Add enough water so it's the consistency of slightly loose pancake batter, starting with ¼ cup and adding a tablespoon at a time if necessary (Chef Howard says all cornmeal is different so adjust with water to get the proper consistency). If the consistency is correct but water pooling in the batter, add flour to further bind the batter. Stir and set aside.
  • Preheat a skillet to medium heat, 1 minute. Add vegetable oil and swirl the pan so the oil evenly covers the bottom. Spoon 2 tablespoons of batter onto the edge of the pan to form 1 hoecake. If the batter sizzles a little, the pan is ready. Continue to drop the batter making 2 more hoecakes making sure they're evenly spread out and not touching. Lower the heat slightly and cook for about 3 minutes. When the edges are brown and the tops dry, flip and cook an additional 3 minutes adding more oil if necessary. When golden brown with a lacy edge remove to a paper towel-lined plate to drain. Repeat with remaining oil and batter.
  • Assembly: Stir olive oil into salsa. Set aside. Place hoecakes on a serving platter. Place several tablespoons of crab on the bottom of each hoecake. Top with several tablespoons salsa. Serve.

4 ears fresh corn, husked, about 2 cups
2 cups fresh blueberries, may substitute frozen blueberries; defrost completely before use
1/2 medium red onion
3 tablespoons lemon juice
1 medium tomato
1 bunch cilantro
4 sprigs fresh mint or basil, about 2 tablespoons chopped
kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons minced chives
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon hot sauce
2 teaspoons ground coriander
Zest and juice from 1 lemon, about 2 tablespoons juice
2 tablespoons extra-virgin olive oil
1 clove garlic
kosher salt
1 pound fresh or pasteurized lump crabmeat
1/2 yellow onion
1/2 cup buttermilk
1 cup yellow cornmeal
1/2 tablespoon kosher salt
1/2 tablespoon granulated sugar
1/4 cup Water, plus more as needed
1 tablespoon all-purpose flour (optional), plus more as needed
1/4 cup vegetable oil, divided, plus more as needed

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