Monday, August 6, 2007

Blueberry-Orange Onion Salad

The Washington Blueberry Commission is forecasting that this year's crop statewide will be around 20 million pounds, up from 18 million in 2006. Holy cow, that's a lot of pies! And I'm sure that only includes the WBC members, as there are a lot of "mom & pop" u-pick farms, etc. - even our own six bushes have produced probably 10# so far and there are more berries coming on.

My DH is kind of a meat and potatoes kind of guy - and if he has salad, the dressing is french or honey mustard, so I knew I was walking on thin ice making this salad, but what the heck - you know, he could always just go feed it to the chickens - but he didn't - so, there you go. I found this in the Taste of Home Contest Winning Recipes - one of those recipe books you buy on impluse at the checkstand... and since I'd like to try at least some of the recipes I post here, I decided that we'd have it with our pork chops on Saturday. John didn't like the raw onion (& I only used about a tablespoon of really thinly sliced onion) - and I also used (refrigerated) well drained mandarin oranges (very tasty and a lot easier than peeling and slicing up a real orange - trust me).

This would be a very nice salad to serve for a luncheon. It is very refreshing.


Blueberry-Orange Onion Salad
Yield: 4 servings

3 cups torn salad greens
2 medium navel oranges, peeled and sliced
4 slices sweet onion, separated into rings
2 cups fresh blueberries

Blueberry Sour Cream Dressing
1/2 cup sour cream
1 tablespoon white wine vinegar
1 tablespoon crushed blueberries
1 1/2 teaspoons sugar
1 1/2 teaspoons lemon juice
1/4 teaspoon salt

Arrange greens on four salad plates. Top with the orange slices and onion rings. Sprinkle with blueberries.

In a small bowl, combine dressing ingredients and stir until blended. Drizzle over salads. Serve immediately.

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2 comments:

Benjamin Fuzz said...

yum! that looks wonderful. i'm glad to hear dh ate it himself instead of sharing with the animals outside.

one of these days, i'll start adapting more of these great recipes for gluten free, and then i can post some of them on my blog.

toni

Stephanie said...

I love blueberries in salads! My most recent version has had carrot and cherries, with a lemon vinaigrette. (link: https://groundcherry.wordpress.com/2011/06/06/green-salad-chiffonade-with-blueberries/)

Will have to try adding in onion. It's a great idea, to help balance out the sweetness.