Blue Cheese and Blueberry Tossed Salad Recipe

Blue Cheese and Blueberry Tossed Salad Recipe
Blue Cheese and Blueberry Tossed Salad Recipe photo by Taste of Home
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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
MAKES:
8 servings
TOTAL TIME:
Prep/Total: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total: 25 min.

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

Directions

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: 249 calories, 21g fat (4g saturated fat), 9mg cholesterol, 368mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 8g protein.

  • 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
  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

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