Blueberry Salsa Salad Recipes

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BLUEBERRY SALSA SALAD



Blueberry Salsa Salad image

For this deliciously different salad, Priscilla Gilbert tops mixed greens with a sweet-tart fruit medley seasoned with onion and cilantro. "It was a hit when I prepared it for our 50th wedding anniversary," she relates from Indian Harbour Beach, Florida.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

2 cups fresh blueberries
1 medium apple, diced
1 large navel orange, peeled, sectioned and chopped
1/2 cup finely chopped sweet onion
1 to 2 tablespoons minced fresh cilantro
1/4 cup red wine vinegar
3 tablespoons unsweetened apple juice
2 tablespoons sugar
2 tablespoons olive oil
1/4 teaspoon salt
1 package (5 ounces) spring mix salad greens
1/2 cup crumbled blue cheese

Steps:

  • In a large bowl, combine the blueberries, apple, orange, onion and cilantro. , In a small bowl, whisk the vinegar, apple juice, sugar, oil and salt; drizzle over fruit mixture and toss to coat. Let stand for 10 minutes., Divide salad greens among six serving plates. Using a slotted spoon, arrange blueberry salsa over greens. Drizzle with dressing left in bowl. Sprinkle with blue cheese.

Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 301mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

BLUEBERRY SALAD



Blueberry Salad image

This is a dessert 'salad' with raspberry Jell-O and crushed pineapple. You can also change it around to your specified taste.

Provided by RAC70

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 1h

Yield 15

Number Of Ingredients 8

2 (3 ounce) packages raspberry flavored Jell-O® mix
2 cups hot water
1 (20 ounce) can crushed pineapple, drained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup sour cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 41.3 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 87.2 mg, Sugar 26.9 g

BLUEBERRY SALSA



Blueberry Salsa image

This is a fruity and refreshing twist on salsa. Guests commonly line up to try it at parties, and they always leave satisfied.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 9

1-1/2 cups fresh blueberries
1/4 cup chopped sweet red pepper
2 green onions, finely chopped
2 tablespoons minced seeded jalapeno pepper
2 tablespoons lemon juice
1 to 2 tablespoons minced fresh cilantro
1-1/2 teaspoons sugar
1/4 teaspoon salt
Dash of pepper

Steps:

  • Place blueberries in a food processor; pulse five times or until coarsely chopped. Transfer to a small bowl; stir in remaining ingredients. Refrigerate until serving.

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

BLUEBERRY CORNMEAL GALETTE



Blueberry Cornmeal Galette image

I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.

Provided by Chef John

Categories     Blueberry Desserts

Time 1h35m

Yield 6

Number Of Ingredients 13

1 ½ cups all-purpose flour
½ cup cornmeal
½ teaspoon fine salt
½ cup cold unsalted butter, cubed
6 tablespoons ice water, or as needed
1 pound fresh blueberries, rinsed and dried
½ cup white sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
1 ½ teaspoons cornstarch
1 large egg, beaten
1 teaspoon water
1 tablespoon demerara sugar

Steps:

  • Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
  • Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
  • Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
  • Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
  • Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
  • Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
  • Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
  • Bake in the center of the preheated oven until golden, about 45 minutes.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 63.6 g, Cholesterol 71.7 mg, Fat 16.9 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 179.5 mg

BLUEBERRY SALSA



Blueberry Salsa image

This salsa is wonderful with fish, especially salmon, probably good with meat also. from the local newspaper

Provided by Derf2440

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 large pink grapefruit
2 tablespoons red onions, finely chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon honey
1 tablespoon lime juice
1 cup blueberries, fresh or 1 cup frozen blueberries, thawed
2 tablespoons fresh cilantro or 2 tablespoons parsley, chopped

Steps:

  • Section pink grapefruit and discard membrane.
  • Dice grapefruit and mix with remaining ingredients.
  • Mix well and refrigerate for at least an hour before serving.

Nutrition Facts : Calories 43.1, Fat 0.2, Sodium 0.9, Carbohydrate 11, Fiber 1.6, Sugar 7.6, Protein 0.6

BLUEBERRY LIME SALSA



Blueberry Lime Salsa image

Everything in this salsa is fresh and summery. So delicious with seafood or chicken or duck or almost anything grilled. From "True Blueberry: Delicious Recipes for Every Meal," by Linda Dannenberg. The cooking time is really macerating time.

Provided by Chef Kate

Categories     Sauces

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 small jalapeno pepper
2 1/2 cups fresh blueberries (divided use)
1/2 small red onion
1/2 small red bell pepper, cored and seeded
3 tablespoons fresh lime juice
1/2 teaspoon coarse sea salt
1/2 cup fresh basil, loosely packed finely julienne
1/3 cup fresh cilantro, loosely packed coarsely chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon gingerroot, freshly grated
fresh ground black pepper

Steps:

  • Preheat the broiler. Place the jalapeno under the broiler and char on all sides. Remove, place in a brown paper bag, close and set aside.
  • In the bowl of a food processor, combine 2 cups of the blueberries, the onion and red pepper. Process until the mixture is coarsely chopped. Transfer to a bowl and add the lime juice and salt and stir to combine. Set aside.
  • Using a paper towel or rubber gloves to protect your skin if it is sensitive to hot peppers, trim the stem and peel off the skin of the jalapeno. Slice it in half, remove and discard the seeds (unless you like your salsa really hot), and finely chop the jalapeno.
  • Add the jalapeno to the blueberry mixture, along with the basil, cilantro, the remaining 1/2 cup blueberries, the oil, ginger and several turns of the pepper mill, and stir well to combine.
  • Set aside for about 1 hour to allow the flavors to blend.

Nutrition Facts : Calories 62.2, Fat 2.5, SaturatedFat 0.3, Sodium 195.5, Carbohydrate 10.7, Fiber 1.9, Sugar 6.8, Protein 0.7

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