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Blueberry-Gorgonzola Salad

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Prep time 15 mins
Yield Makes 4 servings


  • 1 (5-oz.) package mixed salad greens
  • 2 cups fresh blueberries
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1 cup loosely packed basil leaves
  • 1 cup roasted, salted almonds*
  • 3/4 cup sliced fresh chives (about 1-inch pieces)
  • 3/4 cup crumbled Gorgonzola cheese
  • 3/4 cup bottled raspberry-walnut vinaigrette
  • 1/2 cup loosely packed fresh tarragon leaves

How to Make It

  1. Toss together all ingredients in a large serving bowl.

  2. *Glazed walnuts may be substituted.