For vinaigrette:
1 cup fresh blueberries
⅔ cup vegetable oil
⅓ cup balsamic vinegar
2 tbsp water
2 tbsp honey
1/2 tsp salt
For salad:
8 cups mixed salad greens
2 lb grilled boneless, skinless chicken breast,
cubed or julienned
1/4 – 1/2 cup crumbled Gorgonzola cheese
6 oz fresh blueberries
1 cup pecans
1 Mix all salad ingredients together.
2 Combine all vinaigrette ingredients in a food processor and pulse until smooth.
3 Drizzle blueberry vinaigrette over salad.
Tip: If not used immediately, the vinaigrette can be refrigerated until serving time.
Servings: 4
For more information on our blueberries, visit www.hursts-berry.com.
