HEALTHY EVERYDAY RAINBOW SALAD
Build a beautiful, everyday salad that is not only packed with nutrients but tastes amazing too!
Provided by Deryn Macey
Categories Salad
Time 10m
Yield 1
Number Of Ingredients 19
Steps:
- To make the salad dressing, blend all ingredients until smooth. If desired, add more water to adjust consistency. Season with salt and pepper, if desired.
- To assemble the salad, add everything to a bowl and top with the dressing.
Nutrition Facts : ServingSize 1, Calories 424 calories, Fat 25 g, Carbohydrate 44 g, Fiber 14 g, Protein 13.5 g
BLUEBERRY VINAIGRETTE DRESSING
Yummy vinaigrette dressing with a nice richness thanks to some balsamic vinegar and fresh blueberries! I prefer a little less oil for a thicker dressing and my husband prefers a little more oil for a thinner dressing.
Provided by FAIRUZAH
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 14
Number Of Ingredients 5
Steps:
- Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 3.6 g, Fat 11.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.8 g, Sodium 0.7 mg, Sugar 3.3 g
GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE
When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. -Susan Gauthier, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving., Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing., Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.
Nutrition Facts : Calories 455 calories, Fat 26g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 460mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 4g fiber), Protein 24g protein.
RAINBOW FRUIT AND NUT SALAD WITH POMEGRANATE BLUEBERRY VINAIGRETTE
Number Of Ingredients 6
Steps:
- 1. Layer salad: greens, oranges, apple halves. 2. Top with macadamia nuts and cranberries. 3. Drizzle with vinaigrette and serve immediately.
Nutrition Facts : Nutritional Facts Serves
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Estimated Reading Time 50 secs
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From throughthefibrofog.com
5/5 (3)Total Time 10 minsCategory Salad, Sauces, Side DishCalories 70 per serving
- Begin making the pomegranate vinaigrette by de-seeding a pomegranate. I find that using a teaspoon to scoop out the seeds works best.
- Add the pomegranate seeds and all other ingredients to a nutribullet or food processor. Blend well so the dressing is combined.
- Place a fine mesh sieve over a bowl and pour the dressing into it. Use the back of a spoon to press the liquid through the sieve so you are left with the hard bit of the pomegranate seeds and any remaining pith. Discard this bit.
- Transfer the vinaigrette into a jar or other salad dressing container for use immediately or for your next salad (keep in the fridge). Enjoy!
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5/5 (1)Estimated Reading Time 4 minsServings 4Total Time 10 mins
- In a small bowl, whisk olive oil, balsamic vinegar, garlic and dijon mustard together until smooth and well combined.
- In a large bowl, toss lettuce, apples and grapes together. Pour dressing over the fruit and lettuce and toss again to combine. Top salad with feta crumbles and toasted walnuts. Serve immediately. Salad serves 4.
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