The Blues Salad This heart-healthy salad has walnuts, a good source of omega-3 fatty acids, and blueberries, which are rich in antioxidants. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients ¼ cup Blueberry Vinegar (recipe follows) 2 tablespoon walnut oil or olive oil ¼ teaspoon salt ¼ teaspoon coarsley ground pepper 4 cup torn mixed greens 1 cup fresh blueberries ½ cup walnut halves, lightly toasted ¼ cup crumbled Stilton or blue cheese (1 ounce) 2 tablespoon snipped chives or thinly sliced green onion tops Fresh chives with blossoms (optional) Blueberry Vinegar 3 cup fresh blueberries 2 cup rice vinegar 2 tablespoon honey Directions For dressing, in a screw-top jar combine Blueberry Vinegar, oil, salt, and pepper. Cover; shake well. In a large bowl combine greens, blueberries, walnut halves, crumbled cheese, and snipped chives. Pour desired amount of dressing over salad. (Cover and refrigerate remaining dressing.) Toss lightly to coat. Divide salad mixture evenly among 4 individual bowls. Garnish with fresh chives and blossoms, if desired. Makes 4 servings. Blueberry Vinegar In a stainless-steel or enamel saucepan combine 1-1/2 cups fresh blueberries with 2 cups rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Stir in 2 tablespoons honey. Remove from heat. Pour mixture through a fine-mesh strainer and let it drain into a bowl. Discard berries. Transfer strained vinegar to clean 1-quart jar or bottle. Add 1-1/2 cups additional blueberries to jar or bottle. Cover tightly with a nonmetalic lid (or cover with plastic wrap and tightly seal with a metal lid). Let stand at least 8 hours before using. (Store vinegar in a cool, dark place for up to 6 months.) Before using vinegar, discard berries. Makes about 3-1/2 cups. Rate it Print Nutrition Facts (per serving) 196 Calories 17g Fat 11g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 196 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Cholesterol 6mg 2% Sodium 215mg 9% Total Carbohydrate 11g 4% Protein 5g Vitamin C 7.7mg 38% Calcium 60.6mg 5% Iron 0.9mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.