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U.S. Highbush Blueberry Council

Blueberry and Gorgonzola Salad with Mixed Greens

Blueberry and Gorgonzola Salad with Mixed Greens

Blueberry and Gorgonzola Salad with Mixed Greens

Blueberry and Gorgonzola Salad with Mixed Greens

Recipe: Blueberry and Gorgonzola Salad with Mixed Greens

Executive Chef Albert Paris Zanzibar Blue, Philadelphia, Pennsylvania

Anchor your salad offerings with this appealing combination of spring greens, sweet fresh blueberries and creamy Gorgonzola. Then dream up more salads that capitalize on blueberries’ bright flavor and deep color.

Ingredients

  • Safflower oil: ¼ cup
  • Sour cream: 3 tablespoons
  • Honey: 2 tablespoons
  • White vinegar: 1 tablespoon
  • Poppy seeds: 1 tablespoon
  • Lemon juice: 1 teaspoon
  • Salt: ½ teaspoon
  • Ground black pepper: 18 teaspoon
  • Mixed salad greens such as Bibb lettuce,
  • Tatsoi and Belgian endive: 8 cups
  • Fresh blueberries: 1 cup
  • Gorgonzola cheese, crumbled: 2 ounces (about ½ cup)

Instructions

  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

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