Blueberry-Gorgonzola Salad

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Yield: Makes 4 servings
Recipe from Southern Living

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  • 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


  1. Toss together all ingredients in a large serving bowl.
  2. *Glazed walnuts may be substituted.
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