Blueberry Salad

Blueberry Salad


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




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





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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s