Show Subscription Form

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

Blue Cheese & Berry Tossed Salad Recipe

Read Reviews
5 2
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 9 servings


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

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.


  1. In a salad bowl, combine the salad greens, cheese, blueberries and pecans.
  2. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately. Yield: 9 servings.
Originally published as Blue Cheese & Berry Tossed Salad in Country Woman June/July 2010, p43

Reviews for Blue Cheese & Berry Tossed Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 26, 2015

"I love this recipe!!! I brought one serving for myself to a family reunion because all they make is fried everything, and every type of salad they make has mayo. My mother-in-law asked what it was and I told her I found it on this website and she said she was going to make it for herself. I followed this exactly too. I didn't change a thing."

Reviewed Aug. 8, 2012

"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!"

Loading Image