Blue Cheese Salad with Blueberries
- PREP 10min
- COOK 5min
- TOTAL 15min
Our blue cheese salad is so simple. Enjoy it as written, or add your favorite protein, such as chicken breast, poached salmon, or baked tofu. Make sure you taste along the way when it comes to the dressing. We love our dressings on the acidic side, but if that’s too much for you, add more sour cream, jam, or olive oil to balance it out.
You Will Need
4 cups (180g) baby lettuce leaves
1/2 cup (75g) blueberries
1/4 cup (30g) walnut halves, lightly toasted
1 ounce (28g) blue cheese, crumbled
2 tablespoons sour cream
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon strawberry jam
Salt and fresh ground black pepper
Directions
Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned, and not burned.
Whisk the sour cream, red wine vinegar, olive oil, mustard, and jam in a large bowl. Taste and season with salt and a few grinds of black pepper.
Pour about half of the dressing into a small bowl. Add lettuce, blueberries, walnuts, and cheese to the large bowl and gently toss. Add more dressing as needed.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.