Or summertime blueBERRIES!
The often over-looked blueberry is showcased in this beautiful salad. Though it is easy to toss together, there are two steps before you actually make the salad. It is, however, worth the effort!
Summer Fruit Salad with Blueberry Vinaigrette
2 cups fresh or frozen blueberries
1 cup fresh strawberries, halved
2 nectarines, sliced
8 cups mixed salad greens
Blueberry Vinaigrette - see below
½ cup slivered almonds, toasted (optional)
2 cups chopped, cooked chicken (optional)
Combine first 4 ingredients in a large bowl. Cover, and chill for 1 hour. Drizzle 1/3 cup of Blueberry Vinaigrette over the salad, tossing to coat. (If using chicken, add to salad before to tossing.) Sprinkle with almonds if desired.
¼ cup Blueberry Chutney - see below
¼ cup minced onion
1/3 cup balsamic vinegar
1 teaspoon salt
½ teaspoon pepper
2/3 cup vegetable oil
Whisk together first 5 ingredients. Gradually whisk in oil until well-blended. Refrigerate leftover vinaigrette for up to 2 weeks.
1 large Granny Smith apple, peeled and diced
½ cup sugar
½ cup orange juice
1 tablespoon grated orange rind
1 teaspoon ground ginger
¼ -½ teaspoon dried, crushed red pepper
¼ teaspoon ground black pepper
4 cups fresh or frozen blueberries
3 tablespoons balsamic vinegar
Bring first 7 ingredients to a boil in a medium saucepan. Reduce heat to low; simmer, stirring occasionally, for 15 minutes, or until apple is tender. Stir in blueberries and vinegar; bring to a boil. Reduce heat to medium. Cook, stirring occasionally, for 40 minutes, or until thickened.
May also be served as a condiment with grilled chicken or pork.
This three-part recipe was courtesy of my mom's recipe box. I don't recall ever having it growing up, but it sounded so yummy I tried it anyway. I think she got it from a magazine, though which magazine I will never know!