Spring Greens with Blue Cheese and Fruits Recipe

Spring Greens with Blue Cheese and Fruits Recipe
Spring Greens with Blue Cheese and Fruits Recipe photo by Taste of Home
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Spring Greens with Blue Cheese and Fruits Recipe

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The variety of fruit makes this a colorful salad. I enjoy all the ingredients in this salad.—Marie Rizzio, Interlochen, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup pomegranate or cranberry juice
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 12 cups spring mix salad greens
  • 1 cup crumbled blue cheese
  • 1 small red onion, thinly sliced
  • 2 clementines, sectioned
  • 1/2 cup green grapes, halved
  • 1/2 cup chopped peeled mango
  • 1/2 cup pomegranate seeds
  • 1/4 cup minced fresh chives

Directions

In a small bowl, whisk the first eight ingredients. Chill until serving.
Divide salad greens among eight serving plates. Sprinkle with blue cheese and onion. Divide the fruits among salads; drizzle with dressing. Garnish with pomegranate seeds and chives. Yield: 8 servings.
Make Ahead:: Dressing can be prepared up to 3 days ahead. Store in the refrigerator.
Originally published as Greens with Blue Cheese and Fruits in Taste of Home Christmas Annual Annual 2012, p23

Nutritional Facts

1 serving: 244 calories, 19g fat (5g saturated fat), 13mg cholesterol, 408mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 6g protein.

  • 1/2 cup olive oil
  • 1/2 cup pomegranate or cranberry juice
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 12 cups spring mix salad greens
  • 1 cup crumbled blue cheese
  • 1 small red onion, thinly sliced
  • 2 clementines, sectioned
  • 1/2 cup green grapes, halved
  • 1/2 cup chopped peeled mango
  • 1/2 cup pomegranate seeds
  • 1/4 cup minced fresh chives
  1. In a small bowl, whisk the first eight ingredients. Chill until serving.
  2. Divide salad greens among eight serving plates. Sprinkle with blue cheese and onion. Divide the fruits among salads; drizzle with dressing. Garnish with pomegranate seeds and chives. Yield: 8 servings.
Make Ahead:: Dressing can be prepared up to 3 days ahead. Store in the refrigerator.
Originally published as Greens with Blue Cheese and Fruits in Taste of Home Christmas Annual Annual 2012, p23

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