Yields: 6 Servings

Blueberry Salsa Salad


  • 1 whole Fresh Orange
  • 2 cups Blueberries, fresh or frozen
  • 2 whole Green or Red apples, diced
  • 1/2 cup sweet onion, chopped
  • 2 tbls. chopped cilantro
  • 1/3 cup REGINA Red Wine Vinegar
  • 3 tbls. apple juice
  • 2 tbls. extra virgin olive oil
  • 2 tbls. sugar
  • 1/4 teaspoon salt
  • 10 ozs. Baby Greens
  • 16 ozs. Or 4 oz. Gorgonzola low-fat cottage cheese
  • as Garnish cracked black pepper


Peel and section orange then cut sections into small pieces; place in large bowl. Stir in blueberries, apples, onion and cilantro. In small bowl, whisk vinegar, apple juice, oil, sugar and salt. Pour dressing over blueberry mixture, stirring gently to coat; let stand 10 minutes. Arrange spring mix salad on 6 plates. Spoon blueberry mixture over salad greens. Evenly spoon remaining dressing over salads. Top each with cheese. Sprinkle with cracked pepper, if desired.

* If frozen blueberries are substituted, thaw and drain before using.
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