Mixed Greens with Blueberry Vinaigrette

Blueberries in the salad and in the infused vinegar contribute antioxidants. Start early on this recipe in order to make the fresh blueberry vinegar. Store leftover infused vinegar in the refrigerator for up to two weeks; use it as part of a marinade for pork, chicken thighs, or duck.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 60
Caloriesfromfat 54 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 0.8 g
Carbohydrate 7.3 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 115 mg
Calcium 30 mg


3 tablespoons Blueberry Vinegar
1 teaspoon honey
1/2 teaspoon country-style Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons extravirgin olive oil
4 cups baby arugula leaves
1 cup chopped frisée
1 cup blueberries
1/2 cup thinly sliced red onion


1. Combine Blueberry Vinegar, honey, mustard, salt, and pepper in a small bowl. Gradually add oil, stirring with a whisk. Combine arugula, frisée, blueberries, and onion in a large bowl. Arrange 1 cup salad onto each of 6 plates; drizzle 1 tablespoon vinegar mixture onto each serving.

Maureen Callahan,

Cooking Light

May 2008
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