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Red, Green, and Bleu Salad with Tangy Balsamic Vinaigrette

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You know when your plate is full of color that you’re eating a delightful and balanced meal! This salad balances red onions, pomegranate, and bleu cheese with a tangy balsamic vinaigrette dressing, all tossed over a red-leaf lettuce or you can use whatever greens you want! If bleu cheese isn’t your thing, feta works well with this as well. This would be a great start to an evening meal, or as a light lunch. The balsamic vinaigrette is packed with flavor and easy to make in your Vitamix or Blendtec blender, however it can also be made in a regular blender. I wouldn’t hesitate to put it on any salad – but this one is especially tasty.

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Red, Green, and Bleu Salad with Balsamic Vinaigrette

Deb Meier for Blender Babes
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Course Dressing, Salad


For the dressing:

  • 1/2 cup balsamic vinegar
  • 1 tablespoon raw turbinado sugar
  • 1 tablespoon Dijon mustard
  • 2/3 cup extra-virgin olive oil first press, if possible
  • Salt and white pepper to taste if desired

For the salad:

  • 1 bunch of red leaf lettuce or any dark green that you desire, torn into pieces
  • 1 small red onion peeled and thinly sliced
  • 4 ounces crumbled bleu cheese I like the moister variety for this
  • Pomegranate seeds 1/4 pomegranate, pith and skin removed
  • 6 ounces chicken (optional)


For the dressing:

  • For Vitamix: Place the balsamic vinegar, Dijon mustard, and turbinado sugar in your Vitamix container. (Note: If using a compact 64oz Next Generation container, double the recipe). Start on Variable Speed 1, slowly increase to speed 10/High. With the Vitamix running, remove the inner lid plug and VERY SLOWLY add the olive oil in a thin stream. Continue pouring slowly until all the oil is in the blender container. Run for 10 more seconds then stop.
  • For Blendtec: Place the balsamic vinegar, Dijon mustard, and turbinado sugar into your FourSide Jar. (Note: If using a WildSide jar, double the recipe.) Run the DRESSINGS/BATTERS cycle. While the cycle is running, remove the stopper and VERY SLOWLY add the olive oil in a thin stream. Continue pouring slowly until all of the oil is in the blender container.
  • Add salt and pepper to taste, and pulse three or four times to combine.

For the salad:

  • Toss together the lettuce and red onion.
  • Lightly toss in the crumbled bleu cheese.
  • Top with the pomegranate seeds and (optional) chicken.
  • Dress your Red, Green, and Bleu Salad to taste with dressing and ENJOY!
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes
Tried this recipe?Let us know how it was!

Balsamic vinegar
is the result of pressing grapes, cooking down the resulting juice, and then aging it for several years. The grapes used contain quercetin, a bioflavinoid with antioxidant properties that fight free radicals, which wards off inflammation that can lead to cancers. Unlike most creamy dressings, those using balsamic vinegar are low in cholesterol and saturated fats. Balsamic vinegar also contains polyphenols, which stimulates stomach enzymes, assisting digestion, elimination, and weight loss.

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Deb Meier
Deb Meier
Deb is a foodie who enjoys spending time in the kitchen. She is passionate in her belief that healthy food can be delicious, especially when using wholesome ingredients. When not playing around in the kitchen with her Vitamix or tending to her garden, she can be found running, doing yoga, tai chi, or painting on canvas. You can find more of her recipes at her blog, ...But Can I Blend It?

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