From executive chef Albert Paris, Zanzibar Blue, Philadelphia, for the U.S. Highbush Blueberry Council

1/4 cup safflower oil
3 tablespoons sour cream
2 tablespoons honey
1 tablespoon white vinegar
1 tablespoon poppy seeds
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 cups mixed salad greens such as bibb lettuce and other mixed greens
1 cup fresh blueberries
2 ounces (about 1/2 cup) Gorgonzola cheese, crumbled

To prepare poppy seed dressing, in a blender combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended. To plate each serving, in a bowl, combine 2 cups salad greens with about 21/2 tablespoons poppy seed dressing; toss.

Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons gorgonzola cheese.

Approximate nutritional values per serving: 267.4 calories; 4.7 grams protein; 17.1 grams carbohydrates; 20.6 grams total fat; 16.6 milligrams cholesterol; 5.2 grams saturated fat; 2.7 grams dietary fiber; 208.4 milligrams sodium; 13.2 grams sugar; 666.7 retinol equivalents vitamin A; 12.3 milligrams vitamin C; 133 milligrams calcium; 0.8 milligrams iron.