Posted November 26, 2014 By sandy
Huckleberries in a vinaigrette makes one of the most wonderful tasting vinaigrettes! One of the first times I ever tried it was at a restaurant owned by one of my friend. She has a specialty salad where she added huckleberry vinaigrette over a bed of lettuce, candies pecans and dried cranberries. It was delicious.
Of course, when I finally found a good recipe, I saved it to share here:
- 3/4 cup or so of huckleberries
- 2 tbsp raw honey
- 1/4 cup red wine vinegar
- pinch of salt
- 3/4 to 1 cup of olive oil
- In a small food processor, mix the huckleberries, honey, vinegar, and salt. Pour the mixture into a bowl and then whisk in the olive oil. The mixture will separate as it sits so just make sure to whisk it up before putting on your salad.
But, if you want to serve huckleberry vinaigrette on your salad, you can just purchase a bottle of my favorite from our Tastes of Idaho website:
Perhaps the most delicious salad dressing on the planet! (I have to take my Mom a bottle every time I got to visit.) Perfectly flavored and blended, and a great regular stock item in your fridge, or as a specialty treat during the holidays or other special occasions. Stylish 8.5-ounce bottle, and great labeling.
Made in north Idaho where the huckleberries grow wild!!
Click here to purchase!
Posted April 5, 2010 By sandy
What are they having for dinner?: Easter Dinner
And Huckleberry salad. This stuff is amazing and Ryan says it’s basically dessert. You can substitute blackberries or blueberries for huckleberries if you need to. My grandma says she’s also done cherries with it and they were great. …
Huckleberry Fruit Salad
1 1/2 C huckleberries
1/2 C water
4 teas sugar
8 oz cream cheese at room temperature
15 oz crushed pineapple
1 C huckleberries
8 oz cool whip
2 C mini marshmallows
Place 1 1/2 C huckleberries with water and sugar in bowl and microwave for about 4 minutes or until it’s boiled a bit. Cool in fridge or freezer. Mix with cream cheese making sure not to get any clumps of cream cheese. A mixer works fine, but we’ve done it by hand. Add pineapple and 1 C huckleberries, slowly stirring them in. Gently stir in cool whip and marshmallows. Chill. It’ll set up a bit after an hour or so.
Posted October 21, 2009 By sandy
This weeks recipe comes from The Huckleberry Book by ‘Asta Bowen
2 cups cold brown rice
2 cups fresh huckleberries
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans or almonds
1/4 cup honey (or to taste)
1/2 cup soy milk powder
1/8 cup sea salt
2/3 cup oil
2 Tbsp lemon juice
In a serving bowl, combine the rice, berries, coconut, nuts and honey. In an electric blender, place the soy milk powder, salt and 1 Tbs honey. While blending on high speed, add oil slowly until mixture becomes thick. Stir in the lemon juice. Fold soy cream into rice mixture and sprinkle with wheat germ.
Makes four servings
Posted September 23, 2009 By sandy
One 3 oz. box of raspberry jello
3/4 cup hot water
1/2 cup cottage cheese
1/4 salad dressing or mayonaise
One 8 oz. can crushed pineapple and juice
1 cup crushed huckleberries
1/2 cup chopped nuts, optional
1/4 cup coconut, optional
1/2 cup whipped cream
In a large bowl, dissolve jello in hot water. Cool and add remaining ingredients. Pour into a ring mold or 8 inch pan. Chill 2 hours or until set.
Serve with additional whipped cream to make this salad into a delicious light dessert!
Posted September 9, 2009 By sandy
This recipe come from my friend, Kris, who owns and operates Greenbriar Inn, Coeur d Alene — home of Wildbeary products.
Try this dressing on spinach salad (using avocado, kiwi, mandarin oranges and toasted almonds):
1 cup salad oil
2/3 cup Wildbeary Huckleberry Vinegar
2/3 cup Chili
1 tablespoon Soya (soy sauce)
1/2 tablespoon Tabasco sauce
Also, this is a really good as a dipping sauce for seafood or prawns!
Posted September 3, 2009 By sandy
This week’s recipe comes from our favorite cookbook: Huckleberry Cookbook by Alex and Stephanie Hester
2 cups cooked chicken breasts, cubed
1/2 cup sliced green onions (scallions)
3/4 cup diagonally sliced celery
1/2 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/4 cup walnuts, chopped
2 teaspoons poppy seeds
1 teaspoon salt
1 cup fresh huckleberries
In a medium bowl, combine all ingreadients except for berries. Mix thoroughly. Fold in huckleberries. Cover and refrigerate to let flavors blend for at least 30 minutes. Serve over endive or other greens, or in a multigrain wrap.