Blueberry Gorgonzola Salad
From Katherine Emmons, North Oaks, MN
The sublime combination of sweet fruit and salty blue cheese means you can keep the rest of the salad simple. White balsamic vinegar gives the dressing a light flavor.
Photo: Annabelle Breakey; Styling: Robyn Valarik
1/4 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/2 teaspoon kosher salt
10 cup loosely packed mixed lettuces (3 oz.)
1 cup blueberries
1/4 cup toasted pine nuts
4 ounces gorgonzola cheese, crumbled
In a large bowl, whisk together oil, vinegar, and salt. Add lettuces and blueberries and toss to coat.
Divide mixture among 4 salad plates. Sprinkle with pine nuts and gorgonzola, and grind pepper over each salad.
Servings Serves 4
- Amount Per Serving
- Calories 323Calories from Fat 77
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 7.6g38%
- Cholesterol 21mg8%
- Sodium 663mg28%
- Total Carbohydrate 12g4%
- Dietary Fiber 2.4g10%
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.