Blueberry, Apricot and Sweet Onion Salad
Impress your dinner guests with this exceptional salad.
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Recipe Details:
Servings 4
Prep Time: 20 min
Cook Time: None
3/4 teaspoon kosher or sea salt
8 pitted fresh or dried apricot halves
5 tablespoons extra virgin olive oil
2 tablespoons (recipe follows) blueberry vinegar
1 cup fresh Naturipe® Farms or frozen blueberries
2 cups (packed) arugula
Preheat broiler or grill. If using dried apricots, place in a bowl and cover with boiling water; let stand for 5 minutes; drain. Arrange apricot halves on a broiler pan, skin side up; brush with 1 tablespoon of the olive oil. Broil until skins begin to brown, about 3 minutes. Cool; cut in 1/4-inch slices; set aside.
To prepare blueberry dressing: In a cup, whisk the remaining 4 tablespoons olive oil and 2 tablespoons of the Blueberry Vinegar.
Rinse salted onion; drain. In a bowl, toss arugula with half of the blueberry dressing; arrange on four serving plates. In the same bowl, combine blueberries and onion; toss with the remaining dressing; arrange on serving plates, dividing equally. Garnish with apricot strips.
Blueberry Vinegar: In a blender container, combine 1 cup fresh or frozen blueberries, 1/2 cup sugar and 2 cups white wine vinegar. Blend until pured; strain. Refrigerate until ready to use. YIELD: about 1 cup
Recipe courtesy of U.S. Highbush Blueberry Council.
Prep Time: 20 min
Cook Time: None
Ingredients
1/2 cup (about 2 ounces) sliced sweet red or white onion, rinsed3/4 teaspoon kosher or sea salt
8 pitted fresh or dried apricot halves
5 tablespoons extra virgin olive oil
2 tablespoons (recipe follows) blueberry vinegar
1 cup fresh Naturipe® Farms or frozen blueberries
2 cups (packed) arugula
Directions
In a bowl, combine onion and salt; let stand at least 2 hours (can be prepped and refrigerated up to 3 days).Preheat broiler or grill. If using dried apricots, place in a bowl and cover with boiling water; let stand for 5 minutes; drain. Arrange apricot halves on a broiler pan, skin side up; brush with 1 tablespoon of the olive oil. Broil until skins begin to brown, about 3 minutes. Cool; cut in 1/4-inch slices; set aside.
To prepare blueberry dressing: In a cup, whisk the remaining 4 tablespoons olive oil and 2 tablespoons of the Blueberry Vinegar.
Rinse salted onion; drain. In a bowl, toss arugula with half of the blueberry dressing; arrange on four serving plates. In the same bowl, combine blueberries and onion; toss with the remaining dressing; arrange on serving plates, dividing equally. Garnish with apricot strips.
Blueberry Vinegar: In a blender container, combine 1 cup fresh or frozen blueberries, 1/2 cup sugar and 2 cups white wine vinegar. Blend until pured; strain. Refrigerate until ready to use. YIELD: about 1 cup
Recipe courtesy of U.S. Highbush Blueberry Council.
These recipes do not take into consideration any food allergies that you may have. Please carefully consider which recipes you try, especially if you have food sensitivities or allergies. Consume these recipes at your own risk. Naturipe has no liability if you consume foods to which you are allergic.
Blueberry, Apricot and Sweet Onion Salad
Blueberry, Apricot and Sweet Onion Salad
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