Triple Berry, Walnut & Gorgonzola Salad

By Anjanee Szczupak
July 28, 2014
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Serves: 2

  • 2 tablespoons Olive Oil
  • 1 teaspoon Balsamic Vinegar
  • 1 teaspoon Raspberry Preserves
  • 4 cups Lettuce Leaves (such as Lamb's Lettuce, Baby Gem or Butter Head Lettuce
  • 10 Basil Leaves
  • 1/3 cup Small Strawberries, halved
  • 1/3 cup Cherries, pitted and halved
  • 1/3 cup Blueberries
  • 1/4 cup Gorgonzola Dolce, cubed
  • 1/4 cup Toasted Walnuts, roughly chopped
  1. In a small bowl, whisk together the olive oil, balsamic vinegar and raspberry preserves.
  2. In another bowl, combine the lettuce leaves and basil leaves. Add the dressing and toss to coat.
  3. Divide the dressed lettuce into small plates or bowls and top with the strawberries, cherries, blueberries, gorgonzola dolce and walnuts. Serve immediately.

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