One of the ways I've brought down the fat in salad dressing is by incorporating fruit into the blend. Blueberries are a natural for this. Blended with vinegar, a little oil and seasonings, they add body and flavor to homemade vinaigrettes. Here, I'm using the dressing on a light lunch salad composed of baby greens, corn, more blueberries and lobster. It's an ode to the New England summer, featuring three of the region's seasonal specialties.
Make Ahead: The corn can be cooked up to a day in advance. The rest of the salad should be made at the last minute.
- For the dressing
- 30 to 40 stems chives, finely chopped (2 tablespoons)
- 1/2 cup fresh blueberries, stemmed
- Finely grated zest of 1/2 lemon (1 teaspoon)
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- Freshly ground black pepper
- For the salad
- 6 cups loosely packed mixed baby greens (2 to 3 ounces)
- 1 cup cooked corn kernels
- 1 cup fresh blueberries, stemmed
- 8 ounces cooked lobsters, cut into bite-size pieces
For the dressing: Combine the chives, blueberries, lemon zest, oil, vinegar, sugar, and salt and pepper to taste in a blender. Puree until well combined.
For the salad: Place 1 1/2 cups of greens on each plate. Top each portion with 1/4 cup of the corn kernels and 1/4 cup of the blueberries; divide the lobster among the plates. Drizzle equal amounts of the dressing over each portion. Serve immediately.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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