BLUEBERRY VINAIGRETTE DIRECTIONS.
In a
In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced mint; refrigerate 1 hour.
Heat oven to 400 degrees F. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork; set aside.
Return shells to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.
Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh mint sprigs and serve.
Blend jello with boiling water.
Blend in sour cream and fold in blueberry pie filling.
Let set in fridge until ready to serve. Top with Cool Whip when ready to serve.
Peel and dice cucumber and watermelon into 2 cm cubes, and place in a bowl with strawberry slices.
Chiffonade shiso leaves (purple or green are fine) and add to bowl.
Whisk together oil, vinegar, maple syrup, salt and pepper. Add vinaigrette to salad and toss gently.
Serve immediately, either as is, or with optional feta sprinkled on top.
Vinaigrette: In a small bowl, whisk together vegetable oil, lemon juice, sugar, salt and cayenne pepper.
Salad: In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame and salad greens. Evenly divide onto six plates; drizzle with vinaigrette. Sprinkle cheese around edges of salad.
In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in ReaLemon and vanilla.
Pour into prepared crust. Chill 3 hours or until set.
Top with pie filling before serving.
Keep refrigerated. Enjoy!
Cream together. Pour on top of congealed salad. Enjoy.
Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
Top spinach with pecans, blueberries, bleu cheese and chicken slices.
Prepare vinaigrette:
Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
Drizzle over salad.
There will be some dressing leftover. Store in the refrigerator and use within a few days.
Dissolve jello in 2 cups of hot water. Add blueberry pie filling, pineapple and chopped nuts; mix well. Refrigerate until set. Mix sour cream, cream cheese and sugar; spread on top of jello. Sprinkle crushed nuts on top.
Make jello with hot, then cold water.
Add pineapple and blueberry pie filling to jello.
Let mixture set until firm.
Mix Jell-O, water and pineapple.
Let cool until mixture begins to set.
Add blueberry pie filling.
Let mixture congeal. Mix sour cream, cream cheese, sugar and vanilla.
Blend well.
Top congealed mixture.
Top with chopped nuts.
Whisk vinaigrette ingredients together.
Combine salad ingredients in a large bowl.
Pour vinaigrette over salad, a little at a time (you may not need all of the dressing) and toss to coat.
Serve and enjoy!
nd a TBS of the strawberry juice together, add asparagus and
Mix jell-O with hot water.
Add pineapple with the juice and the pie filling; mix well.
Place in a 13 x 9 casserole dish.
Let congeal in refrigerator.
In a small bowl mix cream cheese, sour cream and sugar.
Pour this mixture over congealed salad.
Combine all ingredients except nuts. Beat until smooth; spread in a dish and add nuts on top and chill. For a different salad change jello and pie filling to cherry.
Combine strawberry juice and marshmallows in a double boiler, heat until melted and cool.
Add cream cheese, salad dressing, pineapple and sliced strawberries.
Refrigerate until ready to serve.
Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill until partially set. Spoon half the gelatin mixture into 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Chill until set. (Keep remaining gelatin at room temperature.) Combine dairy sour cream and sugar. Spread evenly over gelatin in loaf dish. Top with layer of remaining gelatin. Chill 4 to 5 hours or overnight, until firm. Cut in squares and serve on crisp salad greens. Makes 6 to 8 servings.
Put marshmallows and strawberry juice in 2 quart saucepan. Over low heat, cook and stir just until marshmallows melt.
Cool. Add drained strawberries and pineapple.
Whip cream until stiff. Using the same beaters, blend together the softened cream cheese and mayonnaise.
Gently fold together whipped cream and cream cheese mixture.
Fold into strawberry mixture.
Pour into 8 inch square pan or 12 paper lined cupcake pans.
Freeze until firm. Cover well to store.
Dissolve jello in hot water with 1/2 cup sugar.
Add pineapple (undrained) and blueberries.
Let congeal.
Cream the cream cheese. Mix in the sour cream and 1/2 cup sugar.
Spread on top of congealed salad.
Nuts may be sprinkled on over top.
n top of the congealed salad and sprinkle with chopped nuts