Blueberry Brie Salad With Roasted Pecans Recipes

Steps:

• Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach.
• To make vinaigrette, whisk together olive oil and balsamic vinegar.
• Drizzle salad with the vinaigrette and serve immediately.

Steps:

• Make the dressing by shaking all ingredients in a glass jar. To marry the flavors, make the day before. Layer the ingredients on a platter or a large flat dish in the order given above. Toss gently with enough dressing to lightly coat. Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
• In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
• In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

Steps:

• Preheat the oven to 375 degrees.
• Combine the brown sugar, pecans and blueberries in a bowl. Sprinkle the mixture with just enough water to moisten.
• Cut the top off the brie and score lightly in a criss-cross pattern. Place the brie in an oven safe shallow dish or bowl.
• Place the blueberry mixture over the top of the brie. Bake uncovered for about 30 minutes until the cheese is bubbly and heated through (test in teh middle as you would a cake, it 'should' come out gooey.
• Serve right out of the oven, lifting the brie onto a serving platter and surrounding it with crackers or bread.
• Microwave option: microwave on high for 3 minutes, reheat as necessary.

Steps:

• Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
• Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.