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(adapted from The New American Plate)

2 Tbsp. berry-flavored vinegar (or other fruit vinegar, if desired)
¼ c. fat-free, reduced sodium chicken or vegetable broth
2 Tbsp. extra-virgin olive oil or canola oil
1 tsp. honey
2 small fresh mint leaves
1 c. plus 10 blueberries
8 c. mixed salad greens, torn into bite-sized pieces (try different varieties of local lettuces)
2 oz. crumbled reduced fat feta cheese

In a blender, combine the vinegar, broth, oil, honey, mint leaves, and 10 blueberries. Blend the mixture at low speed just until smooth and well-combined. Transfer the vinaigrette to a jar with a tight-fitting lid and refrigerate until needed; it will keep for up to 3 days.
In a large bowl, toss the mixed greens with the remaining cup of blueberries. Shake the vinaigrette until thoroughly blended, drizzle over the salad, and toss lightly. Sprinkle the cheese over the top and serve.
Makes 8 servings, with 64 calories per serving, 4 g. fat, 126 mg. sodium, 2 g. fiber, 5 g. carb., 3 g. protein

I am trying to think of something good to say.  This does sound like a great recipe.  But not for me.  I don't care for blueberries OR feta cheese.  But I know there are others that will love this recipe!!

I'm sorry to hear that Etta Sue, Blueberries have the highest amount of antioxidants next to the Acai Berry from South America. Blueberries are so good for your eye health too. I like to add the dried Blueberries to my salads and cereals.

Oh, I eat blueberries if they are in something...just I have never purchased any.  And feta cheese...no.  Tastes awful to me. 

Same with blue grape anything.  If there were 9 grape jellies and one other flavor, I would pick the other flavor....unless it were blueberry! 

Had you ever heard of the Acai Berry before going to the chocolate parties?

no I had never heard of the Acai berry before that. So it was news to me that they are more powerful than blueberries