July 16, 2019
Mixed Greens with Blueberries and Feta
This salad boasts savory and sweet ingredients to make it a favorite all around the table. Blueberries, currently in season, can be swapped out for other antioxidant and fiber-rich fresh fruit as it comes in season like cherries, raspberries, and peaches. Top salad with salmon or roasted poultry for a complete dinner.
- 2 Tbsp. raspberry-flavored or blueberry-flavored vinegar
- 1/4 cup fat-free, reduced sodium chicken broth
- 2 Tbsp. extra-virgin olive oil
- 1 tsp honey
- 2 small fresh mint leaves
- 1 cup plus 10 fresh blueberries
- 8 cups mixed salad greens, torn into bites-sized pieces
- 2 oz. crumbled reduced-fat feta cheese
- In a blender, combine the vinegar, broth, olive oil, honey, mint leaves, and 10 blueberries. Blend the mixture at low speed just until smooth and well combined. Transfer the vinaigrette to a jar with a tight-fitting lid and refrigerate until needed; it will keep for up to 3 days.
- In a large bowl, toss the mixed greens with the remaining cup of blueberries. Shake the vinaigrette until thoroughly blended, drizzle over the salad, and toss lightly. Sprinkle the cheese over the top and serve.
Makes 8 servings.
Per Serving: 64 calories, 4 g total fat (1 g. saturated fat), 5 g carbohydrate, 3 g protein, 2 g fiber, 126 mg sodium.
This recipe is reprinted from the The New American Plate Cookbook, which features 200 mouth-watering recipes and color photos. It is available from bookstores and online booksellers. Proceeds from sales fund cancer research.