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Blueberry, Apricot and Sweet Onion Salad
From the U.S. Highbush Blueberry Council.
1/2 cup (about 2 ounces) sliced sweet red or white onion
3/4 teaspoon kosher or sea salt
8 pitted fresh or dried apricot halves
5 tablespoons extra-virgin olive oil, divided
2 tablespoons (recipe follows) blueberry vinegar
1 cup fresh or frozen blueberries
2 cups (packed) arugula
In a bowl, combine onion and salt; let stand at least 2 hours (can be prepped and refrigerated up to 3 days). Preheat broiler or grill. If using dried apricots, place in a bowl and cover with boiling water; let stand for 5 minutes and drain. Arrange apricot halves on a broiler pan, skin side up; brush with 1 tablespoon of the olive oil. Broil until skins begin to brown, about 3 minutes. Cool; cut in 1/4 -inch slices; set aside.
To prepare blueberry dressing: In a cup, whisk the remaining 4 tablespoons olive oil and 2 tablespoons of the blueberry vinegar. Rinse salted onion; drain. In a bowl, toss arugula with half of the blueberry dressing; arrange on four serving plates. In the same bowl, combine blueberries and onion; toss with the remaining dressing; arrange on serving plates, dividing equally. Garnish with apricot strips. Servings 4.
Blueberry vinegar: In a blender container, combine 1 cup fresh or frozen blueberries, 1/2 cup sugar and 2 cups white wine vinegar. Blend until pureed; strain. Refrigerate until ready to use. Yield: about 1 cup.
Per serving: 210 calories; 17 g fat (2 g saturated fat; 73 percent calories from fat); 14 g carbohydrates; 0 mg cholesterol; 187 mg sodium; 1 g protein; 2 g fiber.
