In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.
In a large plastic or glass punch bowl stir together the Kool-Aid drink mix powder with 7-Up and white cranberry juice until well combined.
Stir in sugar starting with 3/4 cup and adding in more to taste (make certain to stir until no granules remain).
Place scoops of ice cream on the top of the punch, the ice cream will somewhat melt and create a beautiful baby blue colour that resemble white clouds floating on top).
Serve immediately.
Place Hawaiian punch and soda in punch bowl.
Scoop sherbet on top, and pop in ice cubes.
Serve immediately.
In a large bowl, toss together the baby spinach, blueberries, onions, almonds, and crumbled gorgonzola cheese.
In a small bowl, whisk together the vinegar, oil, dijon, sugar, tarragon and salt.
Pour dressing over salad and toss to coat.
Sprinkle with freshly ground black pepper.
Serve.
ntil smooth then knead in blue food coloring. Roll out to
Toss greens with crumbled blue cheese and Balsamic Vinaigrette.
Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet-and-Spicy pecans.
Serve immediately.
Makes 8 servings.
Toss greens with balsamic Vinaigrette and blue cheese.
Place on 6 plates.
Arrange orange slices over greens.
Sprinkle with berries; top with sweet and spicy pecans.
Yield 6 servings.
Mix the sugar and koolaid with the soda in a large punch bowl.
Stir well to make sure the powder dissolves.
Stir in scoops of the vanilla ice cream.
Combine blue Curacao, rum and lemon juice into a cocktail shaker with ice.
Shake and strain into a rocks glass.
Top with pineapple soda and garnish with lemon wheel.
our punch; past flavors/color combinations that worked were Berry Blue and
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE
I only made 1/2 recipe and it was enough):
Combine baby spinach, baby arugula, blueberries, and onion in a large bowl. Add the Double Blue Dressing (see below). Toss to combine. Sprinkle with pecans and the 1/4 cup blue cheese.
Whisk together the VOSKOS(R) Nonfat Blueberry Greek Yogurt, balsamic vinegar, and olive oil in a bowl. Stir in the 2 tablespoons blue cheese. Cover and chill until serving time.
FOR THE DRESSING.
Preheat your oven to 180\u00b0C.
Spread the walnuts on a baking tray and cook in the preheated oven for 5-8 minutes until aromatic and toasted.
Combine the walnuts, oil, vinegar, salt and pepper in a screw top jar and shake well to combine.
FOR THE SALAD.
Place the spinach, tomatoes and blue cheese in a large bowl.
Drizzle with the dressing, toss gently to combine and serve immediately.
To make the blue cheese dressing, whisk together olive
arge bowl: 2 ounces crumbled blue cheese, 1 cup mayonnaise, 2
utter mixture.
Garnish blue cheese dressing with blue cheese crumbles, and
In a large bowl, whisk together vinegar, oil, 1 tsp water and chives. Season. Add salad greens, grapes, pomegranate seeds and walnuts and toss to combine. Garnish with blue cheese.
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
b>baby greens into a large salad bowl. Toss with the blue cheese