Ingredients

2 tablespoons raspberry-flavored or blueberry-flavored vinegar
1/4 cup fat-free, reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 teaspoon mild-flavored honey
1/2 teaspoon fresh mint leaves, finely minced
1 cup plus 10 fresh blueberries
8 cups torn, mixed salad greens
2 ounces crumbled feta cheese

Directions

Vinaigrette: Place vinegar, broth, oil, honey, mint and 10 blueberries in blender and blend at low speed until emulsified. Transfer to a jar with a tight lid and refrigerate until needed. Store chilled. Vinaigrette will keep 2 to 3 days.

Just before serving time, toss mixed greens and remaining blueberries in a large bowl. Shake vinaigrette until thoroughly re-blended, drizzle over salad and toss lightly. Sprinkle crumbled feta over top and serve. Serves 4.