Blue and White Salad

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Ingredients: 

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. mild-flavored honey
1/2 tsp. fresh mint leaves, finely minced
1 cup plus 10 fresh blueberries
8 cups torn, mixed salad greens
2 oz. crumbled reduced-fat feta cheese

Instructions: 

To make the vinaigrette, place in a blender the vinegar, broth, oil, honey, mint and 10 blueberries.

Blend at low speed just until emulsified.

Transfer to a jar with a tight lid and refrigerate until needed.

Store chilled, vinaigrette will keep up to 2 to 3 days.

Just before serving time, toss mixed greens and remaining blueberries in a large bowl.

Shake vinaigrette until thoroughly re-blended, drizzle over salad and toss lightly.

Sprinkle crumbled feta over top and serve.

Makes 4 servings.

Nutritional Information: 

Per serving:
134 calories
9 g. total fat (2 g. saturated fat)
12 g. carbohydrate
5 g. protein
4 g. dietary fiber
252 mg. sodium

Submitted By: 

Recipe Courtesy American Institute for Cancer Research
Copyright © 2002 AICR

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