Time 10m Yield 6 Number Of Ingredients 5 Steps:
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
Time 10m Yield 2 cups (16 servings) Number Of Ingredients 8 Steps:
Place everything in a blender and blend until smooth. Place in a sealable container and use right away or refrigerate for no more than 2 days.
Time 5m Number Of Ingredients 12 Steps:
Weigh your ingredients. Wash all the fruit and vegetables. Cut the tomatoes and cucumber into pieces. If necessary, tear the lettuce into pieces. [See good to know section.] Put the lettuce on your plate. Add the vegetables, fruit and nuts to the lettuce. Drizzle all the dressing ingredients over your salad. Enjoy my Mum’s Blueberry and Walnut Salad!
Time 10m Yield Four servings Number Of Ingredients 7 Steps:
Cut away and discard the core of the lettuce. Cut the lettuce into bite- size cubes. There should be about four cups. Put the lettuce in a large mixing bowl. Cut the cheese into one-inch cubes. There should be about one and one-quarter cups of cubes. Sprinkle the cheese and walnuts over the lettuce. Sprinkle with lemon juice, salt and pepper. Toss and sprinkle with the oil. Toss and serve.
Time 15m Yield 14 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the strawberries, walnuts, spinach and salad greens. In a small bowl, whisk the dressing ingredients. Serve with salad.
Time 30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350°F. Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool. Wash and drain blueberries, remove stems and place in a large bowl. Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes. Add rice, chicken and walnuts. In a small bowl combine dressing ingredients. Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.
