The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant’s signature salad.
—RACHAEL ZAVALA PLEASANT HILL, CA
START TO FINISH: 10 MIN. • MAKES: 9 SERVINGS
1 package (5 ounces) spring mix salad greens
1 cup (4 ounces) crumbled blue cheese
1 cup fresh blueberries
1 cup pecan halves, toasted
VINAIGRETTE
1/2 cup olive oil
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons raspberry vinegar
1/8 teaspoon pepper
Dash salt
1. In a salad bowl, combine the salad greens, cheese, blueberries and pecans.
2. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.