Toasted pecans, walnuts, or pine nuts are good substitutions in this salad. You can make it a main course by serving on a platter topped with grilled salmon, spot prawns, or chicken or turkey breast.

1 cup fresh blueberries
8 cups loosely packed baby field greens
1/4 cup blue cheese crumbles
1/2 cup thinly sliced red onion
1/3 cup extra-virgin olive oil
1/3 cup orange juice
1 tablespoon fresh lemon thyme leaves (or regular thyme plus 1/2 teaspoon lemon zest)
1 tablespoon minced shallot (optional)
Freshly ground black pepper, to taste
1/4 cup roasted sliced or slivered almonds

Serves: 4


1. Place greens, blueberries, blue cheese and red onion in a serving bowl.

2. In a smaller bowl, whisk together olive oil, orange juice, lemon thyme leaves, shallot if desired, and pepper to taste.

3. Toss greens with dressing and garnish with almonds.

4. Serve immediately.

-from Whole Foods Market