• 1 cup  frozen Wild Blueberries


  • French bread, cut in 1-inch cubes to make 2 cups
  • 2 tablespoons olive oil


  • 4 cloves garlic, chopped finely
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon
  • Djjon mustard
  • 1 tablespoon vinegar
  • 5 minced anchovie filets (optional)
  • 1/3 cup grated parmesan cheese
  • 2  Romaine lettuce heads

Let Wild Blueberries thaw while cutting bread into cubes. Sprinkle cubes with 2 tablespoons oil and bake in toaster oven at 250 F until crispy and golden brown. 10-15 min.

Clean and wash lettuce, then cut into 3 to 4-inch pieces.  Pat dry.

Place garlic, lemon juice, mustard, vinegar and mayonnaise in blender or bowl to use with immersion mixer.  Pulse or whip until thick and creamy.  Add olive oil slowly while blending or whipping.  Season to taste with salt and pepper.  Can add anchovies at this point.

Place Romaine in salad bowl and toss with dressing, adding more or less to taste.  Add toasted croutons, Wild Blueberries, and grated cheese.  Gently toss and serve immediately.

Serves 4


Calories 200, Protein 8 g. Carbohydrates 20 g, Total Fat 10 g, Saturated Fat 2.5 g, Sodium 680 mg, Fiber 3 g, Cholesterol 10 mg