Layered Blueberry Salad

Head-on view of blueberry strawberry salad and buttermilk dressing in a Mason Jar on the side.

This simple salad is made of a variety of delicious, fresh ingredients. And after building your layered salad, you can top it with a creamy buttermilk dressing that pairs perfectly with the fresh fruits and vegetables

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Course: Salad

Cuisine: American

Prep Time: 20

Servings:

Calories: 315kcal

Equipment

Trifle Bowl

Ingredients

For the Salad:

3 stalks romaine lettuce washed and torn into pieces
2 pounds strawberries washed and sliced
18 ounces blueberries
1 ½ cups toasted pecans
½ cup sliced red onion
5 ounces crumbled blue cheese

For the Dressing:

3 tablespoons buttermilk
1 cup mayonnaise
3 tablespoons sour cream
2 teaspoons white vinegar
¼ teaspoon low carb sweetener or sugar
⅛ teaspoon garlic powder
Salt and black pepper to taste

Instructions

For the Salad:

Before you can start building the layers of your blueberry salad, you’ll need to wash all your produce. Slice your strawberries and red onion, then shred the romaine lettuce.
Use a trifle bowl to build your salad, starting with a layer of half the lettuce in the bottom. Press down the lettuce, and top it with one layer each of strawberries, blueberries, toasted pecans, red onion, and blue cheese. Repeat the layers a second time to fill up the top half of the dish. As you add each layer, make sure to lightly press down the ingredients to ensure everything fits in the bowl.

For the Dressing:

Make the dressing by combining the buttermilk, mayonnaise, sour cream, white vinegar, sweetener, garlic powder, salt, and pepper in a bowl or jar. Whisk all the ingredients until they’re smooth and combined.
If you plan on tossing and eating the salad right away, pour the dressing over the top, then toss to combine all the ingredients. Otherwise, cover both the salad and dressing and chill until you’re ready to serve. The dressing can also be served on the side.

Nutrition