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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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My friends look forward to having this salad at picnics throughout summer. It's deliciously different. Ingredients:
8 cups torn mixed salad greens |
2 cups fresh blueberries |
1 cup (4 ounces) shredded monterey jack cheese |
1/2 cup sliced almonds, toasted |
1/2 cup sunflower kernels |
dressing: |
1/2 cup vegetable oil |
1/3 cup sugar |
1/4 cup chopped onion |
3 tablespoons red wine vinegar |
1-1/2 teaspoons ground mustard |
1-1/2 teaspoons poppy seeds |
Directions:
1. In a large bowl, combine the greens, blueberries, cheese, almonds and sunflower kernels. In a blender, combine the oil, sugar, onion, vinegar and mustard; cover and process until blended. Stir in poppy seeds. Drizzle over salad and toss to coat. Yield: 10 servings.
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