Blueberry and Gorgonzola Salad with Mixed Greens

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A simple to make and enjoy salad enriched with California Giant blueberries and gorgonzola cheese.


  • ¼ cup safflower oil
  • 3 tablespoons sour cream
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 1 tablespoon poppy seeds
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 8 cups mixed salad greens such as bibb lettuce, tatsoi and Belgian endive
  • 1 cup California Giant blueberries
  • ½ cup gorgonzola cheese, crumbled


      • To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.
      • To plate each serving: In a bowl, combine 2 cups salad greens with about 2½ tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with ¼ cup blueberries and 2 tablespoons Gorgonzola cheese.
      • Garnish plates with additional endive leaves, if desired.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!