Blueberry Sensation Salad

blueberry sensation salad |darndelish

Fresh fruit in a salad just tickled my fancy today. And this Blueberry Sensation Salad fit the bill.  We’ve been eating out a lot lately and I just felt the need for something refreshing.  Blueberries, strawberries and orange sections tossed into a spring lettuce mix then add some creamy goat cheese and sprinkle on a few pecan pieces for crunch.

blueberry sensation salad 2 V1

No bottled dressing here—grabbed the blueberry jelly and blended it with a bit of oil and vinegar.  This dressing added just the right amount of sweet and tart without overpowering my fresh salad.

Sometimes you get so busy running errands etc that grabbing something at the drive-through seems to be the fastest and easiest thing we can do when we’re hungry.  Well, this salad can be literally thrown together in a matter of minutes and it’s so much healthier.

blueberry sensation salad 3 V!

Blueberry Sensation Salad

Rating: 51

Prep Time: 25 minutes

Yield: 4 servings

Blueberry Sensation Salad

Ingredients

    Dressing
  • 1/2 cup of Blueberry Jelly
  • 3 tablespoons of canola oil
  • 2 tablespoons of white vinegar
  • Salad
  • 1 (5) ounce package of spring mix salad
  • 1 or 2 green onions, thinly sliced
  • 1 small orange, peeled, seeded. Cut into small bite size pieces if needed. I used a Cutie Clementines so no cutting
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh blueberries
  • 1/4 cup of pecan pieces
  • 1/4 cup crumbled goat cheese

Instructions

  • Mix the dressing ingredients in blender: jelly, oil and vinegar in medium bowl until thoroughly blended.
  • Add salad greens, green onion, small clementines, strawberries, blueberries and pecan pieces to a large salad bowl.
  • Pour dressing mixture over salad when ready to serve. Toss lightly to coat. Top with goat cheese and serve immediately.
http://darndelish.com/blueberry-sensation-salad/

Roasted Garlic Hummus, Shrimp, Asparagus & Toasted Tortillas Bowls

This hummus and shrimp salad bowl is not your typical salad bowl but it’s oh-so-delish.  I love the garlicky creaminess of hummus with a few dashes of heat from the hot sauce. And it pairs perfectly with these tortilla chips I made.  Just cut a large tortilla in 8th’s, brush with extra virgin olive oil that was mixed with a tablespoon of lemon juice then a few dashes of lemon pepper and under the broiler for a minute or two. I just like the tops of mine a bit crispy but the backs soft. They make great spoons for the hummus.

roasted garlic hummus salad bowl

The asparagus were drizzled with extra virgin olive oil and I squeezed a half of a lemon over them, then under the broiler they went.  I warmed them just enough to merge the flavors–it’s a matter of taste. Toss in some avocado slices drizzled with lemon juice to prevent browning and add a bit of zing. Tuck in some lettuce, I used baby romaine,  and add in your cooked shrimp. I just used the veggies I had on hand but sliced red pepper would be a tasty dipper for the hummus and also balance out the color in the salad bowl.  I had some organic grape tomatoes and I tossed them in too. I could eat them like candy.

I must confess I had a side of homemade seafood sauce to dip the shrimp in. And yes, it had LOTS of horseradish in it.

veggies for roasted garlic hummus salad bowl

Roasted Garlic Hummus, Shrimp, Asparagus & Toasted Tortillas Bowls

Rating: 51

Yield: 2 3/4 to 3 cups

Ingredients

  • ROASTED GARLIC
  • 1 large garlic head, stem end trimmed by 1/2 inch
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 8-10 dashes hot sauce (optional)
  • HUMMUS
  • 2 garlic cloves crushed
  • 2 cups canned chickpeas. Drain the liquid and reserve to thin the dip.
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 2-3 tablespoons water or liquid from the chickpeas to give it the consistency you like.

Instructions

    ROASTED GARLIC
  • Preheat the oven to 500 degrees Fahrenheit.
  • Drizzle the olive oil on the garlic and rub on the bulb then place the head, cut-side up, in a small baking dish. Season the garlic with salt. Place the baking dish in the oven and roast the garlic head for about 30 minutes. The garlic should be a golden brown on the top and you should be able to easily pierce the cloves with the tip of a sharp knife. Remove the baking dish from the oven and allow the garlic to cool. Once the garlic is cool enough to handle, squeeze the roasted garlic out from the skins and mash in a small bowl, drop in the 8-10 dashes of the hot sauce and mix it. I used my small food processor to puree it. Set aside to be swirled into the hummus when it's done.
  • HUMMUS
  • Turn on the food processor and drop the 2 garlic cloves down the feed tube; process until they're minced. Add the rest of the ingredients and process until the chickpeas are pureed. Taste and adjust for seasoning. Before you chill the hummus, swirl the roasted garlic and hot sauce onto the top of it. Serve chilled or at room temperature
http://darndelish.com/roasted-garlic-hummus-salad-bowls/

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Bacon Cheeseburger Soup

My son is a cheeseburger freak. He’d live off them if he could. Well, he went to a baby shower for one of his friends and they served, you guessed it, Cheeseburger soup. Ever since then he’s been asking me to make my version of it so I thought I’d give it a try. This is my version — Bacon Cheeseburger Soup. If you’re looking for a healthy soup—this isn’t it, but it does taste good. It’s rich and creamy. A small bowl is very filling. I’d serve it with a small side salad to assuage the guilt of serving all that creamy cheesy yummyness in a bowl.

bacon cheeseburger soup

Bacon Cheeseburger Soup

Ingredients

  • 1 pound of lean hamburger (I used ground chuck)
  • 1 tablespoon of olive oil to cook the hamburger
  • 8 oz of extra sharp cheddar cheese grated
  • 12 oz of Velveeta cubed
  • 4 oz of cream cheese
  • 32 oz of chicken broth
  • teaspoon of powdered mustard
  • 16 oz of frozen hash browns
  • TOPPING
  • 1/2 package of bacon
  • 1 ripe firm tomato
  • 1 small sweet onion
  • 1/4 cup of fresh cut parsley
  • teaspoon of garlic powder
  • teaspoon of onion powder

Instructions

  • Pour the chicken broth into the crockpot/slow cooker
  • Add the powdered mustard, garlic and onion powder
  • Brown the hamburger in the olive oil and drain before putting in the crockpot/slow cooker
  • Drop in the cubed Velveeta, shredded cheddar and cream cheese
  • Set the crockpot/slow cooker on low for 2 1/2 hours, occasionally stirring to make sure the cheese melts.
  • While the soup is cooking you can bake your bacon in the oven to crisp it. Cover the pan entirely with aluminum foil and place your strips of bacon on it. Bake at 375 degrees until crisped to your liking. Drain on paper toweling and then crush them to serve over top of your soup.
  • Cut up and seed your tomato, finely cut up your onion. When you serve your soup add your tomato, onion and crushed crisp bacon on top. Bacon cheeseburgers have tomato and onion ---right?
http://darndelish.com/bacon-cheeseburger-soup/