Blueberry Soba Noodle Salad

blueberries are something that are found year round in our home.

whether fresh in the summer, or frozen in the winter, we consume them almost daily since they come with so many added health benefits.

most people think of blueberries as a vehicle for sweets or breakfast items, but they can also be used in salads and savoury dishes for an extra dose of antioxidants at lunch or dinner.

here is a fresh approach to an asian noodle salad with the always loved blueberry.
thanks bc blueberry council for another fun way to enjoy the fruit we adore so much. 

cheers!  xo.

Blueberry Soba Noodle Salad

ingredients:

salad
4 cups soba/buckwheat noodles, cooked & cooled
1 cup BC blueberries, fresh or frozen
3/4 cup extra firm tofu or cooked chicken, cubed
1/2 cup mandarin segments, chopped
1/2 cup snap peas, chopped
1/2 cup carrot, 1-inch long thin julienne
1/4 cup bell pepper, diced
2 teaspoon sesame seeds for garnish

vinaigrette (recipe follows)


vinaigrette

3 tablespoons soy sauce
2 tablespoons fresh orange juice
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 teaspoon honey

method:
in a large bowl, whisk together all vinaigrette ingredients until combined.
add all the prepared salad ingredients and toss with the vinaigrette.
garnish with sesame seeds.

serves 6

image & recipe courtesy bc blueberry council