True Blue Salad Blueberries make two appearances in this summer side-dish. The dressing is made with a homemade blueberry vinegar and additional fresh berries are tossed with the greens and blue cheese. 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 December 18, 2013 Print Share Share Tweet Pin Email Start To Finish Time: 15 mins Servings: 4 Jump to Nutrition Facts Ingredients ¼ cup Blueberry Vinegar (see recipe below) 2 tablespoon walnut oil or extra virgin olive oil ¼ teaspoon salt ¼ teaspoon coarsely 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 fresh chives or thinly sliced green onion tops Fresh blossoming chives (optional) Blueberry Vinegar 1 ½ cup blueberries 1 cup sweetened rice vinegar 1 tablespoon honey Directions Dressing: For dressing, in a screw-top jar, combine Blueberry Vinegar, walnut or olive oil, salt, and pepper. Cover and shake well. Chill, if desired. Makes 1/3 cup. Salad: Combine greens, blueberries, walnut halves, cheese, and snipped chives or green onion tops in a large bowl. Pour half of the dressing over salad. Toss lightly to coat. Divide salad mixture evenly among four bowls. If desired, garnish with fresh blossoming chives. Makes 4 side-dish servings. Blueberry Vinegar Combine 3/4 cup blueberries with sweetened rice vinegar in a stainless-steel or enamel saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in honey. Remove from heat. Set a fine-mesh strainer over a clean pint jar or bottle. Pour mixture through, pressing gently with the back of a serving spoon to express liquid. Discard remaining solids. Add another 3/4 cup blueberries to the jar or bottle. Cover tightly with a nonmetallic lid (or cover with plastic wrap and tightly seal with a metal lid). Store vinegar in a cool, dark place for up to 6 months. Before using vinegar, drain and discard berries. Makes about 1 cup. Print Nutrition Facts (per serving) 165 Calories 10g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 165 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 4mg 1% Sodium 178mg 8% Total Carbohydrate 19g 7% Protein 3g Vitamin C 8.9mg 44% Calcium 60.6mg 5% Iron 0.7mg 4% *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.