Blueberry Spinach Salad With Chicken Pecans And Bleu Cheese Recipes

BLUE CHEESE & BERRY TOSSED SALAD

The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant's signature salad.-Rachael Zavala, Pleasant Hill, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 10

Blue Cheese & Berry Tossed Salad image

Steps:

In a salad bowl, combine the salad greens, cheese, blueberries and pecans., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 177 calories, Fat 17g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

1 package (5 ounces) spring mix salad greens
1 cup (4 ounces) crumbled blue cheese
1 cup fresh blueberries
1 cup pecan halves, toasted
VINAIGRETTE:
1/2 cup olive oil
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons raspberry vinegar
1/8 teaspoon pepper
Dash salt

SPINACH BLUEBERRY SALAD

Blueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. -Heidi Gilleland, Lees Summit, Missouri

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 10

Spinach Blueberry Salad image

Steps:

Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

Nutrition Facts : Calories 254 calories, Fat 24g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 407mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil
SALAD:
12 cups fresh baby spinach (about 10 ounces)
1 cup fresh blueberries
1 cup (4 ounces) crumbled blue cheese
1/2 cup chopped pecans, toasted

BLUEBERRY SPINACH SALAD

A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!

Provided by Kathi Crawford

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Blueberry Spinach Salad image

Steps:

Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 19.2 g, Cholesterol 14.2 mg, Fat 28.6 g, Fiber 4.9 g, Protein 13.2 g, SaturatedFat 7 g, Sodium 439.5 mg, Sugar 9.4 g

Ingredients

3 tablespoons red wine vinegar
½ cup olive oil
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 pound fresh spinach
1 pint fresh blueberries
4 ounces crumbled blue cheese
4 ounces candied pecans

PECAN SPINACH SALAD

My family thinks this refreshing salad is sensational. Coated with a pleasant vinaigrette and topped with toasted pecans and blue cheese, it has an impressive look and taste. Though it can be prepared in 10 minutes or less, don't tell my family because they'd never believe it!

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 11

Pecan Spinach Salad image

Steps:

In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 339 calories, Fat 33g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 582mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

Ingredients

3 cups fresh baby spinach
1/2 cup chopped pecans, toasted
1/3 cup real bacon bits
1/4 cup crumbled blue cheese
DRESSING:
1/3 cup olive oil
2 tablespoons cider vinegar
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/2 teaspoon minced garlic
1/4 teaspoon salt

BLUEBERRY AND ORANGE SPINACH SALAD

Create a colorful salad by tossing a light citrus dressing with tender spinach, crunchy pecans and sweet fruits.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 5

Number Of Ingredients 10

Blueberry and Orange Spinach Salad image

Steps:

Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.
Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 12 g, TransFat 0 g

Ingredients

1/4 cup coarsely chopped pecans
2 teaspoons real maple syrup
1/2 teaspoon sugar
2 tablespoons fresh orange juice
1 tablespoon white wine vinegar
1 tablespoon olive or vegetable oil
2 teaspoons sugar
4 cups torn fresh spinach leaves
1 cup fresh blueberries
2 medium oranges, peeled, cut into sections (about 1/2 cup)

BLUEBERRY CHICKEN SALAD

On weekday mornings, I whip up this fun chicken and blueberry combination in minutes to take for lunch. It also works as a nice light salad for a summer supper, and it's a cinch to double it for a shower or potluck. -Kari Caven, Coeur d'Alene, ID

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Blueberry Chicken Salad image

Steps:

Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat. , Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries.

Nutrition Facts : Calories 277 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

Ingredients

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
3/4 cup lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves, optional

BLUEBERRY SPINACH SALAD

Spinach, blueberries, and blue cheese in a raspberry vinegar dressing may sound like a strange combination but give it a try.

Provided by Charlotte J

Categories Spinach

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Blueberry Spinach Salad image

Steps:

In a jar with tight-fitting lid, combine first five ingredients and shake well.
In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans.
Add dressing and toss gently.
Serve immediately.

Ingredients

1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
4 ounces blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE

Categories Cheese Dairy Fruit Leafy Green Onion Vegetable Side Blue Cheese Pecan Spinach Endive Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Spinach and Endive Salad with Pecans and Blue Cheese image

Steps:

Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
Sprinkle salad with pecans, cranberries, and blue cheese.

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons finely chopped shallot (1 small)
2 tablespoons white-wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Belgian endives
10 oz baby spinach
1 cup pecans (3 1/2 oz), chopped and toasted
1/2 cup dried cranberries
1/3 cup crumbled Danish blue cheese

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