Tag Archives: blueberry

Blueberry and Mango Spinach Salad with Basil Vinaigrette

I am so glad I found this salad recipe on Pinterest. I love the ingredients in this recipe, but I also love the dressing by itself. I will definitely use it other salads.

I used half spinach and half salad greens. I also toasted and added sugar to my pecans. I diced my cucumbers and red onions since I do not have a spiralizler.

If you can not find a ripe mango, you can also use an avocado.

This recipe is from wholesomelicious.com.

blueberrymango

For the salad:
6 cups spinach (or your favorite greens), rinsed
1 cup blueberries, rinsed
1 mango, skinned and chopped
1/2 large red onion
6 inch cucumber
1 cup chopped pecans

For the dressing:
1 cup fresh loose basil leaves
1 clove garlic, crushed
3 Tbsp honey
1/2 tsp ground pepper
1/2 tsp coarse salt
1/3 cup apple cider vinegar
1/2 cup olive oil

1. Layer your salad beginning with the spinach (or greens)
2. If using a spiralizer, spiralize cucumber and red onion, and place on top spinach.
3. Top with blueberries, mango, and pecans. Set aside.
4. Prepare dressing: Place all ingredients into a blender or food processor, and pulse until smooth.
5. Toss salad dressing with salad, extra dressing can be stored in the fridge for up to 2 weeks.

6 SERVINGS

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Blueberry, Avocado and Toasted Pecans Quinoa Salad

I love this salad.  I can not wait to make it for lunch using fresh picked blueberries at the cottage.  This recipe is from http://www.ifoodreal.com.

I could not find fresh basil, so I did not add it. I missed it, but the salad is still good without.

Quinoablueberry

2 cups quinoa
1 cup blueberries
2 large avocados, diced
1 cup pecans

Lime Basil Dressing:
1 Tbsp olive oil, extra virgin
1 Tbsp maple syrup
1/2 large lime, juice of
3 Tbsp basil, finely chopped
3/4 tsp salt
1/2 tsp ground black pepper

1. In a large bowl, add quinoa, blueberries and avocados.
2. In a small skillet, toast pecans on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Transfer to a bowl with other ingredients.
3. In a small bowl, whisk together Lime Basil Dressing ingredients, pour over the salad and gently stir to combine. Serve cold.
STORAGE INSTRUCTIONS: Refrigerate covered for up to 3 days.
Servings: 6

Amount per serving = 3/4 cup:
Calories: 366.3
Total fat: 25.8g
Cholesterol: 0mg
Sodium: 297.1 mg
Total Carbs: 32.4g
Dietary Fiber: 8.3 g
Protein:7.0g
WW points: +10

Fruit Crisp

I love making fruit crisp since I am not a big pastry fan.  I often double the “crisp” part, but there is enough if you make the recipe as is.  I just like the extra oatmeal.  This recipe is taken from Better Homes and Gardens “New Cookbook”.

I have made this recipe at the lake lots as I love using freshly picked blueberries .  I often pre-measure the oats, brown sugar, flour and cinnamon in a Ziplock bag at home before we go to the lake. I never add the nuts or coconut.

My usual crisp is apple, but I make peach a lot when peach season is coming to an end. Instead of throwing out the pulpy peaches I turn them into a great dessert.

Recently I was given some fresh rhubarb from my wonderful friend Krista, so I decided to make a strawberry rhubarb crisp this time. Honestly, this has become my new favorite crisp.

Picture 2068

Blueberry crisp, Cherry crisp and Rhubarb crisp are listed below. They require some slight changes so please take note.

5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2 to 4 tablespoons granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter or margarine
1/4 cup chopped nuts or coconut
vanilla ice cream (optional)

Picture 2071

1. For fruit filling, thaw fruit if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
2. For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
3. Bake in a 375F oven for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.

Picture 2090

BLUEBERRY CRISP:
Prepare filling as at above, except 5 cups fresh or frozen blueberries for the fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour.

CHERRY CRISP:
Prepare filling as above, except use 5 cups fresh or frozen unsweetened pitted tart red cherries for the fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour.

RHUBARB CRISP:
Prepare filling as above, except use 5 cups fresh or frozen* unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 1/4 cup and add 3 tablespoons all-purpose flour.
** NOTE: If rhubarb is frozen, thaw but do not drain.