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