Salad with Blueberries and Blue Cheese

May 26, 2010

Here’s another light and easy salad combination with my current favorite dressing,  Honey Poppy Seed Vinaigrette.  I can’t take credit for the blueberry idea though.  Last weekend we were talking with a friend about gardening and food.   In talking about all the ways we love avocados (and remember, I almost never make a salad without them) when he started talking about a salad with arugula, avocado, blue cheese and blueberries.  Of course that sounded very similar to the salad I’ve been making with dried cherries and blue cheese so I had to come home and try it with blueberries.  Thanks Doug, for yet another salad addiction!

Throw a bunch of  arugula in a big bowl.

Add sliced avocado and a bunch of fresh blueberries.

Add crumbled blue cheese and a handful of sliced almonds.

Toss it together with the dressing and enjoy!

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{ 8 comments… read them below or add one }

1 Amy from She Wears Many Hats May 26, 2010 at 9:52 am

Yummy! Love the combo!


2 Pam May 26, 2010 at 10:52 am

This looks fantastic. I can look at that picture and just taste the sweetness of the blueberries combined with the tartness of the blue cheese.

I’m trying this over the weekend.

I may try it with some raspberries in a few weeks as well. Our berry bushes are going to give us a huge bounty this summer (if I can get to them before the deer do).


3 Karen Bove May 26, 2010 at 12:50 pm

I’m so jealous of your raspberries! They just don’t do well here and it’s so hard to find good, fresh berries even at a premium price.


4 sarah cornett May 26, 2010 at 12:32 pm

Yum, Karen. This looks delicious. I’m going to make some tomorrow.


5 Emily June 1, 2010 at 9:55 am

Yum, Karen. This looks delicious. I’m going to make some tomorrow.


6 Cucee Sprouts May 3, 2011 at 2:51 pm

Try freeze-dried blueberries in this salad – the crunch makes all the difference


7 Karen Bove May 3, 2011 at 10:00 pm

I’m sure freeze-dried is fine, but I really prefer fresh when possible.


8 Barb August 22, 2011 at 9:42 am

I make a similar salad without the avocado & a different dressing (2T Red Wine Vinegar, 2T Lemon Juice, 4T Olive Oil, 1 tsp of Dried Basil, 1 1/2 tsps. Sugar) & I serve it over warm chicken scallopini. Serve with nice crusty grilled bread.
It’s always a hit!


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