Blueberries, Feta, and Mint Recipe

Apr 26, 2012 @ 2:51 PM
Posted by Mindy Fox, Special Contributor

Nutrition

Cal/Serving: 282
Daily Value: 14%
Servings: 4

Vegetarian, Gluten-Free, Wheat-Free

Fat	21g	33%
Saturated	7g	36%
Carbs	19g	6%
Fiber	3g	13%
Sugars	13g	0%
Protein	6g	12%
Cholesterol	32mg	11%
Sodium	399mg	17%
Calcium	200mg	20%
Magnesium	19mg	5%
Potassium	152mg	4%
Iron	1mg	6%
Zinc	1mg	9%
Vitamin A	485IU	10%
Vitamin C	13mg	21%
Thiamin (B1)	0mg	6%
Riboflavin (B2)	0mg	21%
Niacin (B3)	1mg	5%
Vitamin B6	0mg	11%
Folic Acid (B9)	25µg	6%
Vitamin B12	1µg	10%
Vitamin D	0µg	0%
Vitamin E	3mg	13%
Vitamin K	31µg	39%
Fatty acids, total monounsaturated	12g	0%
Fatty acids, total polyunsaturated	2g	0%

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Ellen Silverman

This beautiful and unexpected combination is one of my favorite ways to surprise lunch or dinner guests, as blueberries don’t often show up in salads or the savory parts of a meal. It’s terrific as a little salad to start a meal and works well, too, as a cheese or savory dessert course. It is also tasty spooned over lamb chops — the gamier, the better. Serve this salad from late spring through early autumn, when blueberries are in season and at their best. Nab a box at your local farmers’ market
or pick the fruit yourself when you can.

Click here to see How to Make Salads More Interesting.

INGREDIENTS

3 cups blueberries, about 1 1/2 pints
1 cup mint leaves, large leaves torn
5 ounces feta cheese (about 1 cup), crumbled
4 tablespoons very good extra-virgin olive oil
Flaky coarse sea salt
1 teaspoon whole black peppercorns, crushed

DIRECTIONS

Divide the blueberries among small shallow serving bowls, then sprinkle with the mint and cheese. Drizzle 1 tablespoon of the oil over each serving. Crush several generous pinches of salt over each dish and sprinkle with the pepper.