4 cups fresh blueberries
1. To make the blueberry chutney, place the apple, sugar, orange juice, orange rind and ground ginger in a medium saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes.
2. Stir in the blueberries and vinegar and bring to a boil. Reduce heat to medium, stir occasionally and cook for 40 minutes. Yields 3 cups.
3/4 cup blueberry chutney (see recipe)
3/4 cup finely chopped white onion
1/2 cup balsamic vinegar
2-3 teaspoons salt
1 teaspoon pepper
2 cups canola oil
Stir together the first five ingredients. Gradually whisk in oil until mixed. This vinaigrette is very thick and you don't need much to dress a salad.
-- Vicki Vaughn, Perfect Taste Catering, Menlo Park, Calif.
Per serving of salad: 130 calories, 8 g total fat, 5 g saturated fat, 20 mg cholesterol, 410 mg sodium, 6 g carbohydrates, 2 g fiber, 3 g sugar, 8 g protein. Calories from fat: 80.
Per tablespoon of dressing: 90 calories, 9 g total fat, 0.5 g saturated fat, 100 mg sodium, 2 g carbohydrate, 2 g sugar.
Variation on the Caesar
NOTE: You can make your own croutons by tossing cubed bread with a generous amount of melted garlic butter. Bake them at 350 degrees for about 10 minutes.