Berry Bleu Salad Recipe

Wash and dry greens and fruit

Rinse mixed salad greens, blackberries, and cherry tomatoes under cold water. Spin or pat dry thoroughly so the dressing clings properly; set aside.

Slice cucumber

Trim ends of the English cucumber. Cut half into 1/4-inch half-moons (about 1/2 cup). If desired, peel a strip of skin for visual contrast.

Thinly slice onion

Peel and cut the red onion in half. Slice one half very thin (about 1/4 cup). If you want milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Dice bell pepper

Core and seed the red bell pepper. Cut into thin strips then dice to yield about 1/2 cup. Pat dry if there's excess moisture.

Prepare apple

Core and thinly slice or dice the apple (leave skin on for color) and immediately toss with a teaspoon of lemon juice or place in a bowl with the dressing when assembling to prevent browning.

Halve tomatoes and check blackberries

Slice cherry tomatoes in half. Inspect blackberries and remove any stems or soft spots.

Measure cheeses and nuts

Measure 1/2 cup crumbled blue cheese and 1/2 cup candied pecans. If candied pecans are large, chop roughly to create bite-sized pieces.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1.5 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tbs fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning—add more honey for sweetness or more vinegar for brightness.

In a large mixing bowl, combine the dried mixed greens (6 cups), cucumber half-moons (1/2 cup), red onion slices (1/4 cup), diced red bell pepper (1/2 cup), apple pieces (from 1 medium apple), halved cherry tomatoes (1 cup), and blackberries (3/4 cup).

Pour about two-thirds of the dressing over the salad (reserve the remainder to allow guests to add more). Gently toss with salad tongs or clean hands until components are evenly coated. Be gentle to avoid crushing berries.

Transfer tossed salad to a serving platter or divide among plates. Sprinkle crumbled blue cheese (1/2 cup) and candied pecans (1/2 cup) evenly across the top.

If using, finish with a light sprinkle of chopped fresh mint (1 tsp) and 1/2 tsp lemon zest for extra brightness. Serve immediately with remaining dressing on the side.