This recipe was just so so for me. I didn't care for the combination of cucumbers, blueberries and cheese as well as I thought I would. the balsamic vinegar was a bit too harsh for the blueberries IMO. I think this would be a good recipe minus the blueberries. A colorful salad it is!!!
Made for My3Chefs.~
This was a pleasant surprise. I'm not quite sure what I expected but we thoroughly enjoyed the combination of flavors. The recipe was reduced to about 3 servings. The English cucumber was cut in half lengthwise and thinly sliced in half moons. Not having the dressing called for I used white Balsamic vinegar and a tablespoon of olive oil. The salad was served with roasted pork loin and baked sweet potatoes for a delicious dinner. This recipe was made for the cook-a-thon in Sandy's honor. She was one of the first people I "meet" on this cooking site. She was a great person, a great cook and became a wonderful friend. She will be missed.
We loved this the first time we made it. We made it again today and for some reason neither of us cared for it much. In addition, the calorie count to the right is WAY off because it isn't taking into account the vinaigrette. When we ran it through our recipe analyzer with the vinaigrette, it actually comes to 498 calories per serving. Some of the vinaigrette (about 2 Tablespoons), of course, remained in the bowl after we ate the salad. When we subtracted the 2 T of vinaigrette that remained in the bowl, the calories dropped to 404 calories and 32.8 grams of fat (8.9 grams saturated fat) PER SERVING!!! That's way too much for us for a salad, so as nice as it is to have a way to use up cucumbers and blueberries, we won't be making this again.