Kitchen Scoop: Blueberry Vinaigrette & Triple Blue Dinner Salad

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Submitted: Mon, 06/10/2013 - 10:38pm
Updated: Tue, 06/11/2013 - 2:49pm

Triple Blue Dinner Salad

Start to finish: 20 minutes

Cook’s note: You can use roasted, grilled, sauteed or poached chicken breast. (You can also use turkey breast.) We tested this recipe with already-cooked chicken breast meat which is now available from several national brands and can usually be found in the supermarket refrigerated meat case,

Blueberry Vinaigrette, to taste, recipe follows
8 cups pre-washed mixed salad greens
2 cups already-cooked skinless, boneless chicken breast pieces, see Cook’s note
2 cups fresh blueberries
1 large vine-ripened tomato or 4 ripe Roma tomatoes (for about 1 1/2 cups chopped)
1 medium yellow bell pepper (for about 1 cup chopped)
1/2 cup crumbled premium blue cheese, such as Maytag
1/4 cup sliced almonds

1. Make the vinaigrette.
2. In a large salad bowl, toss together the greens and blueberries. Cut the chicken into bite size pieces (if necessary) and add it to the greens. Rinse and chop the tomato, adding it to the bowl as you chop. Rinse and seed the bell pepper and finely chop it, adding it to the bowl as you chop. Scatter the cheese and almonds evenly over the salad and toss well.
3. Serve immediately by dividing the salad onto 4 dinner plates. Top with Blueberry Vinaigrette to taste.

Serves 4

Approximate Values Per Serving (without dressing): 286 calories (34% from fat), 11 g fat (4 g saturated), 72 mg cholesterol, 30 g protein, 19 g carbohydrates, 6 g dietary fiber, 324 mg sodium

Blueberry Vinaigrette

Start to finish: 5 minutes

1 cup fresh blueberries
1/3 cup balsamic vinegar
1/3 cup water
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup vegetable oil

1. Rinse and drain the blueberries well. Place them in a blender or food processor, and pulse to finely chop. Add the vinegar, water, onion powder, salt and black pepper. Pulse to blend.
2. Turn the motor on low and slowly drizzle the oil into the vinaigrette and through the feed tube or top of the blender. Blend only until all of the oil is incorporated. Stir in additional water (up to 2 tablespoons) if a thinner consistency is desired. Serve immediately.

Makes about 1 2/3 cups.

Approximate Values Per Tablespoon: 53 calories (90% from fat), 5.6 g fat (trace saturated), 0 mg cholesterol, trace protein, 1 g carbohydrates, trace dietary fiber, 45 mg sodium

My thanks to Plantation Builders for the use of their beautiful Piper Model home in Autumn Hall, Wilmington.

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