Ingredients
- 1 pound romaine lettuce in bite-size pieces
- 1 cup fresh blueberries
- 3 ounces crumbled blue cheese
- 1/2 cup toasted pecans chopped
- 1/2 cup salad oil
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
Make it step by step
- In a large salad bowl, combine lettuce, blueberries, blue cheese and nuts. In a separate container, mix salad oil, vinegar, mustard and sugar until well blended. Just before serving, toss dressing through salad mixture.
- Gerri Says: With blueberries in season almost all year round, a change in salad selections is always a welcome treat in our home.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.