Salad

Featured Recipe

Blueberry Salad with Blue Cheese

Servings: 32 
Serving size: 2 oz.

Blueberry Vinaigrette:
    • 30 oz. The Perfect Purée Blueberry,  thawed
    • 16 oz. rice wine vinegar
    • 4 oz. Dijon mustard
    • 2 tbsp. sugar
    • 16 oz. corn or canola oil
    • Salt to taste

Method:
1. In a blender combine the Blueberry puree, rice wine vinegar, Dijon mustard, and sugar.
2. Slowly blend in the corn/canola oil until fully incorporated . Season with salt to taste.
3. Pour into a squeeze bottle or speed pourer for service and refrigerate until needed.


Spinach Salad:
    • 24 oz. baby spinach, washed
    • 1 red onion, thinly sliced
    • 12 oz. Blueberry Vinaigrette
    • Kosher salt and fresh ground black pepper to taste
    • 12 oz. bleu cheese, crumbled
    • 4 oz. toasted slivered almonds
    • 1 cup croutons
    • 1 pint fresh blueberries

Method:
1. Chill 6 large salad plates.
2. In a large bowl mix the baby spinach and red onion with 8 oz. of the Blueberry Vinaigrette.
3. Season with the kosher salt and fresh ground black pepper to taste.
4. Divide the spinach salad evenly between the 6 salad plates.
5. Top the salads evenly with the bleu cheese, toasted almonds, croutons, and fresh blueberries.
6. Drizzle the top of the salads with the remaining Blueberry vinaigrette and serve.

Flavor Twists:
For a main course option serve with smoked chicken, roasted duck breast, bacon, or proscuitto.
  • White Peach
  • Cherry
  • Blood Orange
  • Coconut
  • Roasted Red Pepper
  • Pink Guava
  • Pear
  • Key Lime
  • Orange
  • Banana
  • Apricot
  • Meyer Lemon
  • Blueberry
  • Mango
  • Black Currant
  • Lemon Zest
  • Green Apple
  • Strawberry
  • Blackberry
  • Pomegranate
  • Passion Fruit
  • Red Raspberry
  • Papaya
  • Lychee
  • Tamarind
  • Prickly Pear
  • Kiwi