BLUE AND WHITE SALAD
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
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