Blueberry-Vegetable Salad


  • 1 head Western Iceberg lettuce, cut into 6 wedges
  • pound fresh spinach, trimmed into leaves and washed
  • 2 cups fresh blueberries
  • 2 carrots, coarsely shredded
  • cup red wine vinegar
  • teaspoon pepper
  • 1 package (3 oz.) blue cheese, crumbled
  • cup oil
  • 2 teaspoons salt

On a large round platter arrange wedges of lettuce in a circle. Place spinach in the center of circle. Spoon blueberries and carrots over lettuce wedges. Chill. Combine remaining ingredients in a bowl and beat until well blended. When ready to serve, spoon dressing over salad. Serve at once. Yield: 6 servings

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345