Make your own free website on






2 T  Blueberry vinegar or balsamic vinegar.

1/4  cup chicken broth

1 T  Peanut oil

1 T  mild olive oil

1/2 tsp  minced garlic

1 1/2 tsp  minced fresh oregano or 1/2 tsp dried oregano, crushed

1/8 tsp salt

1/8 tsp  freshly ground black pepper

2 T  fresh or thawed frozen blueberries



8 cups  torn young mixed salad greens such as red oakleaf, arugula, watercress and  

            Belgian endive

1 cup  fresh blueberries

1/4 pound  feta cheese, preferably Greek, crumbled.





Make the vinaigrette:

Place all the ingredients in a blender and blend until emulsified. (You should have about 1/2 cup.)  Transfer to a jar, cover and refrigerate until needed.


Make the salad: 

Just before serving, toss the mixed greens with the vinaigrette in a large mixing bowl.  Divide the salad among chilled dinner plates.  Top with blueberries and crumbled feta cheese.  Serve at once.


Yield: 4 first course or side dish servings