Blueberry Gorgonzola Salad with Mixed Greens


Nothing says 4th of July like Red, White and Blue – and you can’t get much more blue than blueberries!  The US Blueberry Council offers this spectacular blueberry gorgonzola salad, and we’ve added optional raspberries to complete the patriotic theme.  A real crowd pleaser!

Note: Independance day picnics are a blast, but make sure your’s doesn’t go bust with food spoiling.  Today’s recipe calls for some Gorgonzola cheese, so if you plan to make it for a picnic, visit the US Food Administration site for some Food Safety Tips for a Safe 4th of July. 

(Makes 4 servings)

1/4 cup  Safflower oil   
3 tablespoons  Sour cream   
2 tablespoons  Honey   
1 tablespoon White vinegar   
1 tablespoon  Poppy seeds   
1 teaspoon Lemon juice    
1/2 teaspoon Salt   
1/8 teaspoonGround black pepper      
8 cups Mixed salad greens such as Bibb lettuce, tatsoi & Belian endive   
1 cup   Fresh blueberries 
1 cup   Fresh raspberries (optional)
2 ounces (about 1/2 cup)  Gorgonzola cheese, crumbled 

To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.

To plate each serving: In a bowl, combine 2 cups salad greens with about 2-1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries, 1/4 cup raspberries, and 2 tablespoons Gorgonzola cheese. 

Garnish plates with additional endive leaves, if desired.   

For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites

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