Skip to content blueberry council logo

U.S. Highbush Blueberry Council

blueberry Gorgonzala Salad with Mixed Greens

Blueberry and Gorgonzola Salad with Mixed Greens

Recipe by Executive Chef Albert Paris Zanzibar Blue, Philadelphia, Pennsylvania

Anchor your salad offerings with this appealing combination of blueberry and gorgonzola salad with mixed greens. Then dream up more salads that capitalize on blueberries’ bright flavor and deep color.


  • ¼ cup Safflower oil
  • 3 tablespoons sour cream
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 1 tablespoon poppy seeds
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 1⁄8 teaspoon ground black pepper
  • Mixed salad greens such as Bibb lettuce
  • 8 cups Tatsoi and Belgian endive
  • 1 cup fresh blueberries
  • 2 ounces (about ½ cup) crumbled gorgonzola cheese


  1. To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper
  2. Process until blended
  3. To plate each serving: In a bowl, combine 2 cups salad greens with about 2-½ tablespoons poppy seed dressing
  4. Toss
  5. Place greens on serving plate
  6. Top with ¼ cup blueberries and 2 tablespoons Gorgonzola cheese
  7. Garnish plates with additional endive leaves, if desired

Number of servings (yield): 4

Print This Page