1 teaspoon ground ginger

4 cups fresh blueberries

3 tablespoons balsamic vinegar

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.

Blueberry vinaigrette

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

Serves 6

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.

Caesar Vinaigrette