Pickled Onion, Blue Cheese, and Berry Salad

Pickled Onion, Blue Cheese, and Berry SaladRecipe
Photo: Grant Cornett; Styling: Philippa Brathwaite


8 servings
Total time: 39 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 9 Minutes
Total: 39 Minutes

Nutritional Information

Calories 101
Fat 7.6 g
Satfat 2.3 g
Monofat 4.4 g
Polyfat 0.7 g
Protein 2.6 g
Carbohydrate 6.7 g
Fiber 2.3 g
Cholesterol 6 mg
Iron 0.5 mg
Sodium 180 mg
Calcium 53 mg


1/4 cup water
1/4 cup sherry vinegar, divided
4 teaspoons agave nectar, divided
2/3 cup thinly vertically sliced Vidalia onion
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 tablespoons extra-virgin olive oil
2 (4-ounce) packages baby mixed herb salad
1/2 cup (2 ounces) crumbled blue cheese
1 (6-ounce) package fresh raspberries


1. Combine 1/4 cup water, 2 tablespoons vinegar, and 1 tablespoon agave in a small bowl. Add onion; toss to coat. Marinate at room temperature for 30 minutes; drain.

2. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon agave, mustard, pepper, and salt in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add salad greens; toss gently to coat. Arrange about 1 cup salad on each of 8 plates. Top each serving with about 1 tablespoon onion, 1 tablespoon cheese, and about 6 raspberries.


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