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Topped with pecans, it could pass for a fancy restaurant\u2019s signature salad.—Rachael Zavala, Pleasant Hill, California","recipeIngredient":["1 package (5 ounces) spring mix salad greens","1 cup (4 ounces) crumbled blue cheese","1 cup fresh blueberries","1 cup pecan halves, toasted","VINAIGRETTE:","1\/2 cup olive oil","2 tablespoons champagne vinegar or white wine vinegar","2 tablespoons raspberry vinegar","1\/8 teaspoon pepper","Dash salt"],"recipeInstructions":[{"@type":"HowToStep","text":"In a salad bowl, combine the salad greens, cheese, blueberries and pecans."},{"@type":"HowToStep","text":"In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. 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My mother-in-law asked what it was and I told her I found it on this website and she said she was going to make it for herself. I followed this exactly too. I didn't change a thing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenWheel"},"reviewBody":"We loved this salad! The only things I changed were to use candied walnuts (rather than toasted pecans) and to use a bottled raspberry vinaigrette dressing rather than making my own. I took this to a church potluck and every morsel was devoured. 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