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Blue Cheese and Blueberry Tossed Salad Recipe

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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.

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