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Michigan Blueberry Salad with Blueberry Vinaigrette

Yields6 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 1 Egg White
 1 tbsp Water
 1 lb Pecan Halves
 1 cup Granulated Sugar
 ¾ tsp Salt
 ½ tsp Ground Cinnamon
 1 Head Romaine Lettuce, torn into bite-sized pieces
 ¾ cup Crumbled Feta Cheese
 ¼ cup Chopped Red Onion
 Cracked Black Pepper, to taste
 ½ cup Dried Blueberries
 ½ cup Olive Oil
 ¼ cup Red Wine Vinegar
 2 tbsp Balsamic Vinegar
 1 Clove Garlic, minced
 2 tsp Dijon Mustard
 ½ tsp Salt, or to taste
 ¼ tsp Black Pepper
 ½ cup Blueberries, fresh or frozen, then thawed

For candied pecans, beat egg white and water until frothy. In separate bowl, combine sugar, salt and cinnamon. Add pecans to egg whites, stirring to coat nuts evenly. Remove nuts and toss in sugar mixture until coated. Spread on greased baking sheet. Bake at 250 degrees for about 1 hour, stirring every 15 minutes. Cool.


In large bowl, place torn romaine, feta cheese, red onion and cracked pepper. Sprinkle with blueberries and 1 cup candied pecans. For dressing, combine olive oil, red wine vinegar, balsamic vinegar, garlic, mustard, salt and pepper in jar with screw-top lid. Shake until blended. Add blueberries. Chill until served. Dressing makes 1 1/2 cups. Pour vinaigrette to taste on salad. Makes about 6 servings.

Nutrition Facts

Servings 0