Salads

Reserve a few blueberries for garnish.  In a medium-sized bowl, combine yogurt, mayonnaise and salt. Add the remaining blueberries, chicken, green onions, celery and bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired.

Yield: 4 portions  (about 5 cups)

In a bowl, combine mayonnaise, yogurt, marmalade, lemon juice and pepper.
Add peach slices, blueberries and turkey; toss until well coated. Serve on lettuce leaves, if desired.

Yield: 8 cups

In a large bowl, combine blueberries, mangos, piña colada mix and rum. Into 4 martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.

Yield : 4 portions

In a large bowl, combine vinaigrette, marmalade, and mayonnaise; set aside 2 tablespoons. Stir chicken, blueberries, red pepper, and scallions into remaining dressing in the bowl. Add salt and pepper to taste. Place one slice toast on each of 4 dinner plates; divide salad onto toast. Arrange lettuce and tomatoes beside sandwich and drizzle with reserved dressing.

Yield : 4 portions

Preheat oven to 350ºF and spread walnuts in one layer on baking sheet. Bake until just toasted and aromatic, about 8 minutes; remove and let cool.

To prepare vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt and pepper.

For the salad, in a medium bowl, combine watermelon, blueberries, walnuts and bell pepper; add half of the vinaigrette; toss to coat. In a large bowl, toss greens with remaining vinaigrette. Divide greens among 4 plates; top with fruit and walnut mixture. Slice each chicken breast diagonally and serve with the salad. 

Note:  If desired, make a double recipe of the vinaigrette, and use half of it for marinating the chicken before cooking.  Discard any vinaigrette used for marinating. 

Yield: 4 portions

1.    Toss salad greens with 1-1/2 cups of the Blueberry Vinaigrette.  Divide the dressed greens among eight large plates.
2.    Arrange 1/2 cup orange sections and 1/2 cup blueberries on top of each salad.
3.    Sprinkle each salad with 1/4 cup granola.  Drizzle remaining dressing on top.  Serve immediately.

Yield : 8 portions
    
Blueberry Vinaigrette:  In a food processor container, combine 1 cup olive oil, 1 cup frozen blueberries (thawed), 1 tablespoon Dijon mustard,
2 tablespoons brown sugar, 2 teaspoons minced shallot, 3/4 teaspoon kosher salt, 1/2 teaspoon ground white pepper and 1/2 teaspoon paprika.  Process until mixture is smooth.  Chill at least 30 minutes to blend flavors.

Yield : 2 cups

In a blender container, combine1/2 cup (125ml) blueberries, oil, marmalade, lemon juice, mustard and salt: blend until smooth. Divide spinach among 4 plates; top with apple slices, celery and pecans. Blend dressing again; stir in remaining blueberries; spoon over salads

Yield : 4 servings

In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame (or peas) and salad greens. Evenly divide salad onto six plates; drizzle with Lemon Vinaigrette. Sprinkle cheese around edges of salad.

Yield : 4 portions
 
Lemon Vinaigrette: In a small mixing bowl, whisk 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1/2 teaspoon sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper.

In a medium bowl place Fresh Mint dressing ( directions below). Stir in blueberries, sliced peach and cantaloupe. Allow fruit to marinate for 30 minutes. To serve: Place lettuce in a large serving bowl; top with marinated fruit and dressing; toss gently and serve immediately.

Mint Dressing Instructions:

In a small bowl or measuring cup combine all dressing ingredients until well blended. Makes 1/2 cup.

In a microwaveable cup, combine onion, red wine vinegar, sugar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper; cover loosely with plastic wrap; microwave on high power for 1 minute. Let stand, stirring occasionally, until onions turn pink, about 15 minutes. Meanwhile, preheat grill or broiler. Brush 1 tablespoon of the olive oil on both sides of the salmon fillets; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill or broil salmon, skin side down, until just cooked through, about 6 minutes. Divide lettuce leaves among 4 dinner plates; place salmon in the center. With a slotted spoon, remove onions from vinegar; scatter onions, along with the blueberries, over and around the fish. Whisk remaining 2 tablespoons of the olive oil into the vinegar mixture; drizzle vinaigrette over salmon.

Arrange greens on four salad plates, dividing evenly. Slice or shape goat cheese to form four rounds; arrange in center of each plate. Sprinkle blueberries and pecans on greens. Drizzle dressing over salads


* To crisp nuts and bring out their full flavor, toast them in a 300º F oven for about
5 minutes.