Mixed Greens with Blueberry Vinaigrette
Blueberries in the salad and in the infused vinegar contribute antioxidants. Start early on this recipe in order to make the fresh blueberry vinegar. Store leftover infused vinegar in the refrigerator for up to two weeks; use it as part of a marinade for pork, chicken thighs, or duck.
Yield: 6 servings
Ingredients
- 3 tablespoons Blueberry Vinegar
- 1 teaspoon honey
- 1/2 teaspoon country-style Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 tablespoons extravirgin olive oil
- 4 cups baby arugula leaves
- 1 cup chopped frisée
- 1 cup blueberries
- 1/2 cup thinly sliced red onion
Preparation
1. Combine Blueberry Vinegar, honey, mustard, salt, and pepper in a small bowl. Gradually add oil, stirring with a whisk. Combine arugula, frisée, blueberries, and onion in a large bowl. Arrange 1 cup salad onto each of 6 plates; drizzle 1 tablespoon vinegar mixture onto each serving.
Nutritional Information
- Calories:
- 60 (54% from fat)
- Fat:
- 3.6g (sat 0.5g,mono 2.5g,poly 0.4g)
- Protein:
- 0.8g
- Carbohydrate:
- 7.3g
- Fiber:
- 1.3g
- Cholesterol:
- 0.0mg
- Iron:
- 0.4mg
- Sodium:
- 115mg
- Calcium:
- 30mg
Member Ratings and Reviews
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Loved the salad...but did make some changes! I used mixed salad greens, added some toasted sliced almonds and added cherry tomatoes. The brie cheese is a must! It was colourful and my guests were quite impressed!07/06/08
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I liked this but expected it to be sweeter, so I would use 1/2 the mustard next time. This is a nice salad for summer.05/27/08





