Greens with Chèvre and Berries

Notes: Basil-flavor olive oil is available in well-stocked supermarkets and specialty food shops. If making vinaigrette (step 1) up to 2 hours ahead, cover and let stand at room temperature.

Yield: Makes 10 servings

Ingredients

• 2/3  cup  dried cranberries
• 2  tablespoons  chopped dried apricots
• 6  tablespoons  rice vinegar
• 1/4  cup  basil-flavor or plain extra-virgin olive oil
• 4  quarts salad mix (about 12 oz.), rinsed and crisped
• 4  ounces  fresh chèvre (goat) cheese, coarsely crumbled
• 1  cup  blueberries, rinsed and drained
• Salt and pepper

Preparation

1. In a 2-cup glass measure or small microwave-safe bowl, combine 2 tablespoons cranberries, apricots, and vinegar. Heat in a microwave oven at full power (100%) until steaming, about 1 minute. Let stand at room temperature or chill until cool.

2. In a blender or food processor, whirl fruit mixture until smooth. Pour purée back into glass measure; add oil and whisk to blend.

3. Put greens in a wide, shallow bowl. Add 2/3 of the vinaigrette and mix gently to coat. Scatter cheese, blueberries, and remaining cranberries evenly over greens. Drizzle with remaining vinaigrette. Add salt and pepper to taste.

Nutritional Information

Calories:

133 (62% from fat)

Protein:

3g

Fat:

9.1g (sat 3.1)

Carbohydrate:

11g

Fiber:

1.3g

Sodium:

67mg

Cholesterol:

9mg