Blueberry tossed salad recipe

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Blueberry tossed salad

Salad:
8 cups torn mixed salad greens
2 cups fresh blueberries
1 cup (4 ounces) low-fat shredded Monterey Jack cheese
1/2 cup sliced almonds, toasted
1/2 cup sunflower kernels
Dressing:
1/2 cup vegetable oil
1/3 cup sugar or artificial sweetener equivalent
1/4 cup chopped onion
3 tablespoons cider vinegar
1-1/2 teaspoons ground mustard
1-1/2 teaspoons poppy seeds

In a large bowl, combine the greens, blueberries, cheese, almonds and sunflower kernels. In a blender, combine the oil, sugar, onion, vinegar and mustard; cover and process until blended. Stir in poppy seeds. Drizzle over salad and toss to coat. Serve immediately.

Nutritional information per serving: 264 calories, 21 g fat (4 g saturated fat), 10 mg cholesterol, 113 mg sodium, 15 g carbohydrate, 3 g fiber, 6 g protein.

Makes 10 servings (1 cup each)

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