2nd Place! Blueberries “From Scratch” Recipes
2018 NORTH CAROLINA MOUNTAIN STATE FAIR
Rainbow Salad by Sharon Gate
- 1 cup North Carolina Blueberries
- 3 cups corn kernels (1 lrg package frozen)
- 1/2 large English Cucumber (seedless)
- 1/2 red bell pepper (diced)
- 1/2 cup red onion (diced)
- 1/4 cup clinatro (chopped)
- 1 jalapeno pepper (chopped, seeds and ribs removed)
Dressing
- 3 tbsp lime juice
- 3 tbsp olive oil
- 2 tbsp honey
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- In a large bowl, combine blueberries, corn, cucumber, bell pepper, onion, cilantro and jalapeno pepper. Stir to combine.
- In a small bowl, whisk together lime juice, olive oil, honey, salt and pepper. Pour over the salad mixture.
- Cover and refrigerate until ready to serve, at least 2 hours.