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Blue Cheese & Berry Tossed Salad Recipe

Blue Cheese & Berry Tossed Salad Recipe photo by Taste of Home

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The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant’s signature salad.—Rachael Zavala, Pleasant Hill, California

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Blue Cheese & Berry Tossed Salad Recipe

Prep/Total Time: 10 min.

Yield: 9 Servings

10 10

Ingredients

1 package (5 ounces) spring mix salad greens
1 cup (4 ounces) crumbled blue cheese
1 cup fresh blueberries
1 cup pecan halves, toasted
VINAIGRETTE:
1/2 cup olive oil
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons raspberry vinegar
1/8 teaspoon pepper
Dash salt

Directions

In a salad bowl, combine the salad greens, cheese, blueberries and pecans.
In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 177 calories, 17 g fat (4 g saturated fat), 8 mg cholesterol, 159 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Blue Cheese & Berry Tossed Salad in Country Woman June/July 2010, p43

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Blue Cheese & Berry Tossed Salad

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(1-1) of 1 reviews

Reviewed on Aug. 08, 2012 by Mrs_T

We loved this salad! The only things I changed were to use candied walnuts (rather than toasted pecans) and to use a bottled raspberry vinaigrette dressing rather than making my own. I took this to a church potluck and every morsel was devoured. I will be making this again and again whenever fresh blueberries are in season and/or affordable!