Blueberrygrapesalad Recipes

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CREAMY BLUEBERRY GELATIN SALAD



Creamy Blueberry Gelatin Salad image

Plump blueberries and a fluffy topping star in this pretty, refreshing salad. My mom's blueberry salad was served at every holiday and celebration. Now my grandchildren look forward to sampling it at holidays. -Sharon Hoefert, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 15 servings.

Number Of Ingredients 10

2 packages (3 ounces each) grape gelatin
2 cups boiling water
1 can (21 ounces) blueberry pie filling
1 can (20 ounces) unsweetened crushed pineapple, undrained
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour. , For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.

Nutrition Facts : Calories 221 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 76mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY GRAPE SALAD



Blueberry Grape Salad image

Make and share this Blueberry Grape Salad recipe from Food.com.

Provided by Donna M.

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

2 (3 ounce) packages grape Jell-O
1 3/4 cups boiling water
1 (15 ounce) can crushed pineapple, undrained
1 can blueberry pie filling
1 (8 ounce) package cream cheese, softened
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 cup chopped nuts

Steps:

  • Dissolve Jell-o in water.
  • Add pineapple and pie filling.
  • Pour into 9x13 inch glass dish and chill until set.
  • Stir together cream cheese and sour cream.
  • Add sugar and vanilla; blend well.
  • Spread cream cheese mixture over chilled Jell-o.
  • Sprinkle with chopped nuts.
  • Chill.

Nutrition Facts : Calories 290.4, Fat 17.6, SaturatedFat 9.6, Cholesterol 37.7, Sodium 181.6, Carbohydrate 30.4, Fiber 0.8, Sugar 26.1, Protein 4.9

CITRUS BLUEBERRY SALAD WITH ALMOND RELISH AND MINTED SUGAR



Citrus Blueberry Salad with Almond Relish and Minted Sugar image

Provided by Bobby Flay

Categories     side-dish

Time 2h

Yield 9 servings

Number Of Ingredients 9

1/2 cup toasted almonds chopped
1/4 cup pure cane granulated sugar
8 fresh mint leaves, chopped
2 ruby red grapefruits, segmented and juice reserved
2 yellow grapefruits, segmented and juice reserved
2 Navel oranges, segmented and juice reserved
2 tablespoons honey
One 2-inch piece fresh ginger, cut in half
1 pint fresh blueberries, picked over and rinsed

Steps:

  • Put the almonds, sugar and mint in a food processor and pulse briefly to make a coarse streusel-like topping. Transfer to a small bowl.
  • Combine the grapefruits and oranges in a large decorative bowl. Combine the reserved citrus juices in a small saucepan (you should have at least 2 cups, if you don't, add enough fresh orange or grapefruit juice to make up the difference). Add the honey and fresh ginger and bring to a boil. Cook until the mixture is reduced by half. Remove from the heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the mixture over the citrus. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.
  • Just before serving, stir in the blueberries. Top with the minted almond sugar and serve.

BLUEBERRY BREAD



Blueberry Bread image

Blueberry bread made with fresh blueberries and a little tang of lemon and orange.

Provided by Sherri Ann

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h40m

Yield 16

Number Of Ingredients 15

½ cup boiling water
4 tablespoons unsalted butter
2 cups blueberries
4 cups all-purpose flour
2 tablespoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups white sugar
1 cup freshly squeezed orange juice
1 ½ tablespoons freshly squeezed lemon juice
2 large eggs
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon

Steps:

  • Mix boiling water and butter for bread in a small bowl; set aside until butter has melted and mixture has cooled, about 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 8 1/2x4 1/2-inch loaf pans.
  • Combine blueberries and 2 tablespoons flour in a bowl; toss to coat. Sift remaining flour, baking powder, baking soda, and salt together in a separate bowl.
  • Add sugar, orange juice, cooled butter mixture, lemon juice, and eggs to the flour mixture; mix until well combined. Fold in flour-dusted blueberries. Divide batter and pour into the prepared loaf pans.
  • Combine sugar, flour, softened butter, and cinnamon for topping in a small bowl. Mix with a fork until combined and crumbly. Sprinkle on top of the 2 loaves.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 56.4 g, Cholesterol 34.7 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3 g, Sodium 456.8 mg, Sugar 29.8 g

SUGAR SNAP PEA AND BLUEBERRY SALAD



Sugar Snap Pea and Blueberry Salad image

When you combine tender sugar snap peas with fresh blueberries, a fruity dressing, and a bit of crunch from the almonds, you're in for a treat. This will make 6 side salads or 4 main course salads.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound sugar snap peas
1 ½ cups arugula-baby spinach combo
⅔ cup fresh blueberries
¼ cup vegetable oil
¼ cup fresh blueberries
2 tablespoons white balsamic vinegar
1 tablespoon honey
1 tablespoon slivered almonds

Steps:

  • Cut ends off snap peas and pull off the tough strings running up the sides.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
  • Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
  • Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
  • Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 13.6 g, Fat 9.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 3.1 mg, Sugar 6 g

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