Blueberry and Gorgonzola Salad With Mixed Greens

Menu PartSalad
blueberry and gorgonzola salad

Executive Chef Albert Paris
Zanizibar Blue

Flexibility is a strong point of this salad, as a mix of any seasonal greens can be the base. Choose what’s fresh and well-priced, then add juicy blueberries and creamy Gorgonzola for flavor, color and texture contrast.


¼ cup safflower oil

3 tbsp. sour cream

2 tbsp. honey

1 tbsp. white vinegar

1 tbsp. poppy seeds

1 tsp. lemon juice

½ tsp. salt

1/8 tsp. ground black pepper

8 cups mixed torn salad greens, such as tatsoi, Belgian endive and/or bibb lettuce

1 cup fresh blueberries

2 oz. crumbled Gorgonzola cheese


  1. For poppy seed dressing: In blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper; process until blended.
  2. For each serving, in mixing bowl, combine 2 cups salad greens with about 2½ tablespoons poppy seed dressing; toss to combine. Place greens on salad plate; top with ¼ cup blueberries and 2 tablespoons Gorgonzola. Garnish with additional endive leaves.

Photo courtesy of U.S. Highbush Blueberry Council

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