Blueberry Gorgonzola Salad

Blueberry Gorgonzola Salad Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
From Katherine Emmons, North Oaks, MN

The sublime combination of sweet fruit and salty blue cheese means you can keep the rest of the salad simple. White balsamic vinegar gives the dressing a light flavor.

Serves 4


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1/4 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/2 teaspoon kosher salt
10 cup loosely packed mixed lettuces (3 oz.)
1 cup blueberries
1/4 cup toasted pine nuts
4 ounces gorgonzola cheese, crumbled


Total: 15 Minutes

1. In a large bowl, whisk together oil, vinegar, and salt. Add lettuces and blueberries and toss to coat.

2. Divide mixture among 4 salad plates. Sprinkle with pine nuts and gorgonzola, and grind pepper over each salad.

Created date

August 2013

Nutritional Information

Calories 323
Caloriesfromfat 77 %
Protein 8.8 g
Fat 28 g
Satfat 7.6 g
Carbohydrate 12 g
Fiber 2.4 g
Sodium 663 mg
Cholesterol 21 mg