Show Subscription Form




Blue Cheese and Blueberry Tossed Salad Recipe

Publisher Photo
In this deliciously different salad, fresh herbs mingle with arugula to create a flavorful bed for ripe blueberries and crunchy almonds. Drizzled with raspberry vinaigrette, it's simply divine! —Diane Davis, Venice, Florida
TOTAL TIME: Prep/Total: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total: 25 min.
MAKES: 8 servings

Ingredients

  • 4 cups fresh arugula
  • 2 cups fresh blueberries
  • 1 cup packed fresh flat-leaf parsley sprigs
  • 1 cup loosely packed basil leaves
  • 3/4 cup coarsely chopped chives
  • 3/4 cup crumbled blue cheese
  • 1/2 cup coarsely chopped fresh tarragon
  • 1/2 cup raspberry vinaigrette
  • 1 cup salted roasted almonds

Nutritional Facts

1 cup equals 249 calories, 21 g fat (4 g saturated fat), 9 mg cholesterol, 368 mg sodium, 11 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. In a large bowl combine the first seven ingredients. Drizzle with dressing; toss to coat. Sprinkle with almonds. Yield: 8 servings.
Originally published as Blue Cheese and Blueberry Tossed Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p232

Nutritional Facts

1 cup equals 249 calories, 21 g fat (4 g saturated fat), 9 mg cholesterol, 368 mg sodium, 11 g carbohydrate, 4 g fiber, 8 g protein.

Reviews for Blue Cheese and Blueberry Tossed Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT