Blue Cheese and Blueberry Tossed Salad Recipe

By carol gorman

Ingredients

• 4 cups fresh arugula
• 2 cups fresh blueberries
• 1 cup packed fresh flat-leaf parsley sprigs
• 1 cup loosely packed basil leaves
• 3/4 cup coarsely chopped chives
• 3/4 cup crumbled blue cheese
• 1/2 cup coarsely chopped fresh tarragon
• 1/2 cup raspberry vinaigrette
• 1 cup salted roasted almonds

Preparation

Step 1

In a large bowl combine the first seven ingredients. Drizzle with dressing; toss to coat. Sprinkle with almonds.
Yield: 8 servings.