Skip to main content

Blueberry Romaine Salad


Welcome to #BlueberryWeek!  I've been so excited for this week, we are such huge fans of blueberries!  My grandmother used to have 150 blueberry bushes and if you came to visit, you were given a bucket and a row and strict instructions on picking.  Roll the berries between your thumb and first finger, but don't take off the blue "frost." Pick one bush clean before moving on.   And heaven help you if you picked a red or white one :)


I've got 5 of those plants on my property now, along with 4 of a different variety that I added this spring. It's awesome to just be able to stroll out in the yard and grab a handful to toss in my oatmeal, or on top of this Blueberry Romaine Salad.


I found this recipe on the Taste of Home site.  I just love homemade dressings!  They really are simple to make and taste so much better than the store bought ones. I did not add the onions to the dressing, I sliced them and put them onto the salad itself. 

On it's own, it's delicious, but you can add some sliced grilled chicken to make it the perfect summer dinner. Sweet juicy berries, salty crunchy cashews, and that dressing!  I did omit the cheese this time, and if I were to use it, I most likely would go with Parmesan since I'm not a fan of Swiss.

Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe. I know I'll be pinning lots of things to try!




Blueberry Romaine Salad

Author:

ingredients:

  • 1/3 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon chopped red onion
  • 2 teaspoons poppy seeds
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Dash Worcestershire sauce
  • 1 cup canola oil
  • SALAD:
  • 1 package hearts of romaine salad mix (10 ounces)
  • 1 cup unsalted cashews
  • 1 cup shredded Swiss cheese (omitted, parmesan would be great as well)
  • 1 cup fresh blueberries

instructions:

How to cook Blueberry Romaine Salad

  1. In a small bowl, whisk the first eight ingredients. Gradually whisk in oil. In a large bowl, combine salad ingredients. To serve, pour dressing over salad; toss to coat.
  2. Source: https://www.tasteofhome.com/recipes/blueberry-romaine-salad/
salad, blueberries
Dinner, lunch, brunch
American
Created using The Recipes Generator





Labels:

Comments

  1. A Day in the Life on the FarmJuly 16, 2019 at 9:54 AM

    Great minds Jolene. Your salad sounds amazing.

    ReplyDelete
  2. Colleen - Faith, Hope, Love, & LuckJuly 17, 2019 at 6:16 PM

    This looks delicious! Simple, clean, light, and perfect for any meal!

    ReplyDelete
  3. ErinAugust 2, 2019 at 8:11 AM

    Ooo and cashews? I need to try this.

    ReplyDelete
  4. Amy (Savory Moments)August 2, 2019 at 8:14 PM

    This is such a lovely summer salad - blueberries + cashews! Yum!

    ReplyDelete
  5. Leanne | Crumb Top BakingAugust 9, 2019 at 11:46 AM

    I'm a huge fan of adding blueberries to salads, especially fresh local ones during blueberry season! Love the addition of cashews too!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba
Post a Comment
Read more

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
7 comments
Read more

Lemon Chicken Rice Soup

I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi
8 comments
Read more