- 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
- 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
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