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
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
CRANBERRY-COUSCOUS SALAD
Add some Mediterranean flavor to your dinner with this couscous, nuts and cranberry salad made using Progresso® chicken broth - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
- In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.
Nutrition Facts : Calories 302, Carbohydrate 34 g, Fat 3, Fiber 3 1/2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 218 mg
COUSCOUS VEGETABLE SALAD
Enjoy this delicious salad made with couscous and vegetables that's ready in just 20 minutes - perfect for a side dish.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Make couscous as directed on package.
- Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini, yellow squash, bell pepper and onion; spray lightly with cooking spray. Cook about 5 minutes, stirring frequently, until crisp-tender.
- Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve immediately, or cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 275, Carbohydrate 28 g, Cholesterol 5 mg, Fat 3, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg
BLUEBERRY COUSCOUS SALAD
Make and share this Blueberry Couscous Salad recipe from Food.com.
Provided by ellie_
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine oj and water and 1/4 teaspoon salt in saucepan, bring to boil over medium heat and then stir in the couscous; cover; remove from heat and let stand 5 minutes. Transfer to bowl and dfluff witha fork; cool 10 minutes.
- Stir in remaining 1/4 teaspoon salt and the remainder of the ingredients.
- Toss to mix well.
Nutrition Facts : Calories 249.9, Fat 7.3, SaturatedFat 1, Sodium 297.2, Carbohydrate 41.9, Fiber 3.7, Sugar 12.7, Protein 5.2
CRANBERRY COUSCOUS SALAD
From Northumberland, New York, Carol Miller sent the recipe for this satisfying salad with its interesting mix of good for you ingredients.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool for 10 minutes., In a large bowl, combine the couscous, cranberries, carrots, cucumber and green onions. In a small bowl, combine the vinegar, oil, mustard, salt and pepper. Pour over couscous mixture; toss to coat. Cover and refrigerate. Just before serving, stir in almonds.
Nutrition Facts : Calories 199 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
COUSCOUS SALAD
This couscous salad incorporates carrots, onions, and peas for a vegetable-filled dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside.
- Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more.
- Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.
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