BLUEBERRY AND GORGONZOLA SALAD WITH MIXED GREENS

1/4 cup safflower oil

3 tablespoons sour cream

2 tablespoons honey

1 tablespoon white vinegar

1 tablespoon poppy seeds

1 teaspoon lemon juice

1/2 teaspoon salt

1/8 teaspoon ground black pepper

8 cups mixed salad greens such as Bibb lettuce, tatsoi & Belian endive

1 cup fresh blueberries

2 ounces or about 1/2 cup gorgonzola cheese, crumbled

To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.

To plate each serving: In a bowl, combine 2 cups salad greens with about 2-1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons Gorgonzola cheese.

Garnish plates with additional endive leaves, if desired.

YIELD: 4 portions


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