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Blueberry Cobb Salad with Blueberry Balsamic Vinaigrette

Serves 3-4 servings     adjust servings

Ingredients

  • 6 ounces arugula, rinsed and dried
  • 6 ounces baby spinach, rinsed and dried
  • 1-2 chicken breasts, cooked and chopped
  • 4-5 slices low-sodium bacon, cooked and chopped
  • 4 boiled eggs, chopped
  • 6 ounces cheddar cheese, cubed
  • 6 ounces fresh blueberries, rinsed and drained
  • 1 avocado, halved and cubed
  • 1 1/2 cups heirloom cherry tomatoes, rinsed and halved
  • 1/4 sweet onion, chopped

Blueberry Balsamic Vinaigrette

  • 1/2 cup fresh blueberries, rinsed and drained
  • 1/3 cup balsamic vinegar
  • 1 Tablespoon honey
  • 2 teaspoons dijon mustard
  • 1/3 cup olive oil
  • Black pepper, to taste
  • Kosher salt, to taste

Instructions

    Blueberry Balsamic Vinaigrette

    1. In a blender, combine blueberries, vinegar, honey, and dijon mustard. Pulse until blended, then drizzle in olive oil, pulsing until blended. Add pepper and salt to taste. Store in the refrigerator in a sealed mason jar for 4-5 days.

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