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Blue Cheese & Berry Tossed Salad

The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant’s signature salad.—Rachael Zavala, Pleasant Hill, California
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    9 servings


  • 1 package (5 ounces) spring mix salad greens
  • 1 cup (4 ounces) crumbled blue cheese
  • 1 cup fresh blueberries
  • 1 cup pecan halves, toasted
  • 1/2 cup olive oil
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 2 tablespoons raspberry vinegar
  • 1/8 teaspoon pepper
  • Dash salt


  • In a salad bowl, combine the salad greens, cheese, blueberries and pecans.
  • In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts
3/4 cup: 177 calories, 17g fat (4g saturated fat), 8mg cholesterol, 159mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 3g protein.

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  • juneypoo
    Dec 26, 2015

    I love this recipe!!! I brought one serving for myself to a family reunion because all they make is fried everything, and every type of salad they make has mayo. My mother-in-law asked what it was and I told her I found it on this website and she said she was going to make it for herself. I followed this exactly too. I didn't change a thing.

  • Mrs_T
    Aug 8, 2012

    We loved this salad! The only things I changed were to use candied walnuts (rather than toasted pecans) and to use a bottled raspberry vinaigrette dressing rather than making my own. I took this to a church potluck and every morsel was devoured. I will be making this again and again whenever fresh blueberries are in season and/or affordable!