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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