Blueberry Salad

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Blueberry Salad

Description

A simple, tangy salad of romaine, kale, and fresh onion topped with a light blueberry vinaigrette made from fresh berries, olive oil, coconut nectar, and apple cider vinegar. Try coconut vinegar too for a slightly more fruity alternative. The dried blueberries lend a wonderful sweetness and chewy texture that works just like raisins, only with more antioxidants and nutrition.

Recipe by

 

Ingredients

 

1 cup blueberries, dried ($1.00)

1 head romaine ($1.29)

handful kale ($.50)

1 medium onion, divided

1/2 cup blueberries, fresh ($.50)

2 tablespoons olive oil ($.20)

2 tablespoons coconut nectar or other liquid sweetener ($.40)

1 tablespoon apple cider vinegar ($.10)

salt and pepper to taste

 

 

Methods/steps

 

1) Simply combine your romaine, kale, onions and dried blueberries in a salad bowl, reserving 1 tbs of onion for your dressing.

2) Combine a tbs of onion, a half cup of fresh blueberries, the olive oil, coconut nectar, and vinegar in a blender and puree all ingredients until smooth. This works best with a bullet type blender. Most blenders have a blade assembly that’s compatible with canning jars. Just unscrew the blade assembly from the carafe and attach to a small mouth canning jar. The pint jars are perfect for small jobs like this.

Also, a larger batch of dressing can be made, just double or triple the recipe. Store in the refrigerator for up to a week.

 Source: http://www.rawfoodrecipes.com/recipes/blueberry-salad.html
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